GROCERIES | CHESTNUTS | Candied chestnuts
Whole chestnuts in gold envelopes 1kg PELLORCE ET JULLIEN
120150
These whole candied chestnuts showcase the artisanal expertise of Pellorce & Jullien, confectioners for over 150 years. Crafted using traditional methods, these plump and tender chestnuts are preserved in sugar syrup through a lengthy and meticulous process, entirely handmade. Each chestnut, carefully selected for its shape and size, is first wrapped in tulle muslin then cooked in natural water. It is then gradually candied in sugar syrup that gives it its characteristic melting texture. Free from artificial coloring and flavoring, this product selected for you by Le Delas Rungis preserves all the authenticity of the fruit. Packed in professional 1kg format, these whole candied chestnuts are individually wrapped, ensuring impeccable presentation and optimal preservation. Culinary uses: These whole candied chestnuts integrate perfectly into your creations: incorporation into Christmas logs, tart fillings with autumn fruits, accompaniment to chocolate mousses or vanilla ice creams. They also enhance plated desserts as an accompaniment to fresh or poached figs. In pastry making, they can be roughly chopped to enrich dried fruit cakes or layered desserts. Presented as they are, they constitute a choice delicacy for petit four platters or festive dessert buffets. Storage and preparation advice: ► Store in a dry and cool place, ideally between 4°C and 8°C in the refrigerator ► Once opened, keep in original packaging or in an airtight container ► Remove from refrigeration 30 minutes to 1 hour before use to restore optimal tenderness ► Handle with care to preserve the integrity of whole chestnuts ► Avoid temperature variations that may alter the texture
The frozen chestnut: an artisanal and seasonal production from September to December.
For more than 150 years, Pellorce & Jullien has been preparing a plump, soft and melting iced chestnut for the winter holidays, without coloring or artificial flavors. As this fruit is very fragile, most of the handling is manual. The master confectioners carry out pilot tests on each batch, concerning both the cooking parameters and the formulations of the candy syrups. Next comes the "French" icing which coats the fruit with a very thin layer of icing sugar which gives it its shine and the finesse worthy of a high-end iced chestnut. A rigorous sorting eliminates fruits in defective shape or color.See all products in this range
Location in store: Allée Produits Festifs