Sabaton small broken candied chestnut pieces, 1kg tray

Sabaton candies its marrons glacés in Aubenas, in the Ardèche. The small broken pieces are halves or quarters of chestnuts that broke during production: they go through the same candying and glazing as the whole chestnuts, in a sugar syrup infused with vanilla extract, according to the maker. The pieces are irregular and glossy, with flecks of sugar glaze. The 1 kg tray is meant for people who cook with them often, professionals and home bakers alike.

In baking, these candied chestnut pieces go into a yule log, an entremet or a chestnut charlotte, a loaf cake, a brioche or a spice bread. Chopped, they fill a chestnut cream insert or a whipped ganache. For ice cream, fold them in at the end of churning in a vanilla or chestnut ice cream so the pieces stay whole. They also top a mont-blanc, a whipped cream sundae or a chocolate verrine. Sabaton publishes recipes using them, such as a chestnut cheesecake and a vacherin.

The label says to keep the tray in a cool, dry place and to avoid temperature changes: the product dries out over time, the small broken pieces even more than whole chestnuts. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.