Chocolate Filling I

Preparation info

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 2-inch piece of vanilla bean
  • ¾ cup confectioners’ sugar
  • 6


  1. Split the vanilla bean and scrape out the insides into the sugar.
  2. Mix sugar with butter, prepared coffee and the whole egg. Beat into a creamy mixture.
  3. Soften the chocolate in the top part of a double boiler over hot water, or in a low oven, and mix into the filling.
  4. Cool the filling in the refrigerator for 15 minutes before using it.