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Marron Glace

Who makes good marron glace in NYC?
I have been eating boxes of imported marron glaces and want to know if any bakeries/restaurants that make their own.
It's funny how most Americans don't seem to appreciate desserts made with chestnuts. Yumm..

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  1. Eataly has had them:

    http://blogs.smithsonianmag.com/food/...

    As has Buon Italia.

    N.B. Could be they are only stocked fresh around Christmas. I did perfunctory Google and Chow search and mentions seem to be around Nov-Dec.

      1. The marron glace at la Maison du Chocolat are excellent, though certainly imported.
        It's actually not that hard to make your own:
        http://projects.washingtonpost.com/re...

        2 Replies
        1. re: strangemd

          Mmm, I beg to differ...they are very difficult to make properly.

          1. re: buttertart

            Well, it's a project. But honestly a lot easier than anything out of a Thomas Keller cookbook,
            which requires a horde of kitchen serfs.

        2. The best I've had have been at Epicerie Boulud (Bway at 64th), but I like Maison du Chocolat, too. La Durée has them, too, I believe and maybe Petrossian Bakery. I don't know if any that make them here.

          I'm less fond of the Italian ones--my impression is that they are boxed and stored longer.

          Even in France, I believe that most places get them from just a few makers, with at least one exception--the chocolate shop (chocolatier) Hévin.

          My favorite marrons glacés have been in Paris, but I have to say that there are times that I would say that I prefer the Marrons Confit at Jean-Paul Hévin (small chain of great chocolate shops; one near Luxembourg Gardens and another on Rue St. Honoré). I've never found Marrons Confit in the US, but they seem to be available year-round at a couple locations in Paris whereas French Marrons Glaces, the best ones, are truly seasonal.

          I found someone who reports on an pretty exhaustive sampling of them in Paris: http://www.bottomlesstummy.com/marron...

          2 Replies
          1. re: StevenCinNYC

            wow, thanks for the info and the link.
            Will try them at Epicerie Boulud.

            1. re: Monica

              Great. Let me know what you think.

          2. Nesselrode pie, a cream pie traditionally made with chestnuts, used to be big in NYC. It seems to have died out by the 1960s.
            Here is a snippet from Arthur Schwartz about its history.

            http://www.thefoodmaven.com/radioreci...