What they are: The earliest recipe for marrons glacés, or candied and glazed chestnuts, originates from 16th-century France, and gained in popularity in Louis XIV’s opulent Versailles court. Thousands ...

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Heat the milk, cream, salt and sugar in a saucepan over medium heat until steaming. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk mixture.

1. Remove marrons from syrup and transfer onto a plate lined with paper towels to drain. Cut them in quarters. 2. Preheat oven to 350 degrees. 3. Line a rimmed baking sheet with parchment paper.

• Heat the rum and 50ml water in a pan with the sugar. When hot, remove the pan from the heat. Allow to cool, then add the chopped marrons glacés. • Slice the chocolate cake and use it to line the ...

This Valrhona chocolate dessert with glacé chestnuts is out of this world. Served with raspberries, it's a perfect match! If you can’t get Valrhona chocolate, make sure you use a good quality ...