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-> Recipe Collection
chocolatecake
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Sat, Mar 02 2019, 11:07 pm
Does anyone have a recipe for chocolate filling for hamantashen that does not involve melting chocolate in microwave or pot? I’m looking to just mix some ingredients together.
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Cookie Monster
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Sat, Mar 02 2019, 11:08 pm
Gefen chocolate hazelnut cream.
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chocolatecake
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Sat, Mar 02 2019, 11:13 pm
Thanks but I need nut free and I don’t have any in the house now anyway. Anyone else...
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Yocheved_G
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Sat, Mar 02 2019, 11:40 pm
Just fill with a few chocolate chips!
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Plonis
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Sat, Mar 02 2019, 11:46 pm
Use boxed brownie mix (leave out the eggs).
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chocolatecake
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Sun, Mar 03 2019, 8:21 am
I’ve done it with chocolate chips in past but I want a softer consistsncy. I don’t have brownie mix in the house. Can I just mix cocoa sugar and vanilla? I’d imagine I need a few more ingredients to get a thicker mixture.
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33055
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Sun, Mar 03 2019, 8:32 am
Plonis wrote: | Use boxed brownie mix (leave out the eggs). |
Why leave out the eggs?
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esther36
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Sun, Mar 03 2019, 9:11 am
I bought chocolate spread to use
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PinkFridge
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Sun, Mar 03 2019, 9:49 am
Sorry OP, I don't want to hijack but I also wonder about the cake mix filling.
Is this a tried and true recipe? Any other specifics besides leave out eggs?
Thanks!
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33055
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Sun, Mar 03 2019, 9:55 am
PinkFridge wrote: | Sorry OP, I don't want to hijack but I also wonder about the cake mix filling.
Is this a tried and true recipe? Any other specifics besides leave out eggs?
Thanks! |
I do it with brownie mix. I only use a little and seal up the edges hard. The brownie mix expands. Does leaving out eggs help?
Anyway, it is so delicious that my family loves eating the non-- perfect ones.
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thunderstorm
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Sun, Mar 03 2019, 9:56 am
Double post
Last edited by thunderstorm on Sun, Mar 03 2019, 9:58 am; edited 1 time in total
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thunderstorm
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Sun, Mar 03 2019, 9:56 am
For those recommending the cake mix I tried it last week based on posts here in Imamother and all those hamantashen bust open and lost their shape because the brownie cake rises and puts pressure on the hamantashen dough. At the same time I filled other hamantashen with raspberry and apricot fillings and those were perfect. So maybe we were supposed to leave the eggs out for that reason. Not sure. They taste great but look terrible
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33055
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Sun, Mar 03 2019, 10:13 am
thunderstorm wrote: | For those recommending the cake mix I tried it last week based on posts here in Imamother and all those hamantashen bust open and lost their shape because the brownie cake rises and puts pressure on the hamantashen dough. At the same time I filled other hamantashen with raspberry and apricot fillings and those were perfect. So maybe we were supposed to leave the eggs out for that reason. Not sure. They taste great but look terrible |
Use only a little - much less than a fruit filling. Keep the opening small. And sell the edges hard. Pinch tighter than usual.
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FranticFrummie
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Sun, Mar 03 2019, 10:30 am
If you want creamy, use milk chocolate instead of dark.
Buy some chocolate bars, and break them into the smaller bars. One piece per hamentashen should be just right.
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thunderstorm
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Sun, Mar 03 2019, 10:32 am
Squishy wrote: | Use only a little - much less than a fruit filling. Keep the opening small. And sell the edges hard. Pinch tighter than usual. |
I did all that and it still flopped. But my family is enjoying them regardless.
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FranticFrummie
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Sun, Mar 03 2019, 12:13 pm
thunderstorm wrote: | I did all that and it still flopped. But my family is enjoying them regardless. |
Failures often taste just as good as the pretty ones.
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Mommyg8
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Sun, Mar 03 2019, 12:28 pm
thunderstorm wrote: | For those recommending the cake mix I tried it last week based on posts here in Imamother and all those hamantashen bust open and lost their shape because the brownie cake rises and puts pressure on the hamantashen dough. At the same time I filled other hamantashen with raspberry and apricot fillings and those were perfect. So maybe we were supposed to leave the eggs out for that reason. Not sure. They taste great but look terrible |
Sorry to hijack but what kind of raspberry and apricot fillings did you use? Thanks!
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bsy
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Sun, Mar 03 2019, 12:28 pm
Equal parts sugar and cocoa
Half that amount confectioners sugar
A little vanilla sugar
Add oil to make a paste, not too runny
I got this recipe from a professional baker
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thunderstorm
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Sun, Mar 03 2019, 12:34 pm
Mommyg8 wrote: | Sorry to hijack but what kind of raspberry and apricot fillings did you use? Thanks! |
I used the pastry filling from Bakers Choice and Muzon
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Mommyg8
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Sun, Mar 03 2019, 12:41 pm
thunderstorm wrote: | I used the pastry filling from Bakers Choice and Muzon |
Thank you!
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