Chestnut Filling

Preparation info

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 2 pounds chestnuts in shells, or 1 pound canned Swiss or French chestnut purée
  • 3


  1. Cook the chestnuts, shell and skin them, and purée while still warm. You should have about 1 pound purée.
  2. Soften the chocolate in the top part of a double boiler over hot water.
  3. Beat together the butter, vanilla sugar, egg and rum until the mixture is v