For the maroni cream, boil the chestnuts, already peeled, in bubbling water.
Then press them through a potato press. Weigh. Put the sugar and the chestnuts in a pot and add about 200 ml of water. If you like, add the scraped pulp of a vanilla pod.
Stir the mixture constantly and bring to a boil, fill into small twist-off jars and seal the maroni cream immediately.