Cake & Cookie Recipes > Marrons Glace Curl

How to make marrons glace curl:
A type of non-yeast sweet bread filled with crystallised sweet chestnuts (marrons glace), hazelnuts, spices and sugar, rolled and baked in a circle shape or "curl". Ideal for coffee mornings or as a different anytime snack.


1 1/4lb wholemeal flour
1/4oz baking powder
5oz soft brown sugar
1 teaspoon salt
1/2 teaspoon mace
3oz vegetable fat
3 egg whites
1/2 pint milk
6oz wholemeal cake crumbs
2oz hazelnuts, ground
4oz marrons glaces chopped
3oz stem ginger, chopped
2 tablespoons rum
1 egg, beaten
2 tablespoons honey
(see measure conversions for more information)


- Sift together the flour, baking powder, 3oz of sugar, salt and mace.
- Rub in the vegetable fat.
- Mix in the egg whites and milk to form a dough.
- Knead the dough until it is smooth and elastic.
- Roll the dough out into 2 rectangles measuring about 12 x 8in.
- Mix together the cake crumbs, hazelnuts, marrons glaces, ginger, rum and the remaining 2oz of sugar.
- Mix with enough egg to make an easily spread filling.
- Brush the dough with a little egg and spread with the filling to within 1 inch of the edges.
- Roll up the two oblongs lengthways and join the ends to form two circles.
- Brush with the remaining egg.
- Allow to rest for 15 minutes.
- Bake the two rounds on greased baking trays at 230 degrees C. for about 30 minutes.
- While still warm brush with honey.