Rating: 3.46 / 5.00 (46 Votes)

Total time: 30 min

Servings: 1.0 (servings)



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.

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