1) Gathered in one casserole chestnuts with 2.5 dl of milk, 2 of water and 80 g of sugar; cook on low flame for about 15 minutes, until half of the liquid has been absorbed.

2) Remove the saucepan from the heat and blend the mixture until a homogeneous cream is obtained.

3) Whip the egg yolks with the remaining sugar, heat the remaining milk with the bay leaf, pour it over the previous mixture and cook the cream in a water bath for about 10 minutes, until the spoon veils.

4) Add 100 g of chopped white chocolate and let it cool.

5) Dip the rim of 6 glasses into the white chocolate that has remained melted in a bain marie, sprinkle them with icing sugar and let the chocolate set.

6) Pour the chestnut cream, cover it with the filtered cold custard, add a marron glacè per glass and complete with the coarsely pounded cocoa beans.