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Marron Glace

Monica Mar 27, 2013 01:01 PM

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..

  1. kosmose7 Mar 31, 2013 04:12 PM

    In Paris, I can easily find them at Laduree (#1, 2), Marquise de Sevigne (#3), or Pierre Herme (#4). In New York, Armani Dolci (#5), Buon Italia @ Chelsea (#6), Epicerie Boulud (#7), La Maison du Chocolat (#8) sell them, but these are seasonal and mostly sold only in the winter.

    Incidentally, does anyone know where I can find this wonderful sweet from Lyon, France called "Coussin de Lyon"? They are orange Curacao and chocolate ganache wrapped with delicate marzipan.

     
     
     
     
     
     
     
     
     
     
     
    1. iluvcookies Mar 28, 2013 05:14 PM

      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...

      1. StevenCinNYC Mar 27, 2013 11:02 PM

        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
          Monica Mar 28, 2013 07:08 AM

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

          1. re: Monica
            StevenCinNYC Mar 28, 2013 10:50 PM

            Great. Let me know what you think.

        2. strangemd Mar 27, 2013 08:01 PM

          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
            buttertart Mar 31, 2013 10:29 AM

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

            1. re: buttertart
              strangemd Mar 31, 2013 02:50 PM

              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. t
            Tommy D. Mar 27, 2013 01:41 PM

            Payard

            1. t
              thegforceny Mar 27, 2013 01:30 PM

              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.

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