Croissant with chestnut puree

Preparation steps

• If you prepare chestnut puree yourself: Put the chestnuts in a sieve with water and a pinch of salt. After about 20 minutes of cooking, remove from the heat and when they cool, peel them
• Thus peeled, put the chestnuts in a bowl and pour warm milk over them, add the margarine and mix everything until the margarine melts. Then add sugar to taste and mix everything
• If you want, it can be made with water instead of milk, and with sweet sour cream, depending on the density and texture you want to achieve. It can even be flavored by adding some liqueur if desired. When done, the puree is stored in an airtight jar in the refrigerator
• Bake the croissant on the margarine on the inside until golden brown
• Mix chestnut puree with mascarop cheese, add more sugar if necessary and coat the croissant with this mixture. Pour over and sprinkle with one of the offered options. I topped it with chocolate topping and sprinkled with pine nuts and dried cranberries