Chestnut moelleux


Chestnut moelleux
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well.

The result is a little melt-in-the-mouth treat.
29K 1 3 5
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Last modified on: February 11th 2018

Keywords for this recipe:
For 15 moelleux, you will need:

Change these quantities to make: 5 moelleux 15 moelleux 30 moelleux 45 moelleux
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
23 min.30 min.20 min.1 hour 13 min.
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Step by step recipe


Stage 1 - 3 min.
Chestnut moelleux : Photo of step #1
Put into a mixer bowl: 30 g ground almonds, 30 g ground hazelnuts, 30 g cornflour and 50 g butter, cut into small pieces.

Stage 2 - 4 min.
Chestnut moelleux : Photo of step #2
Beat until evenly mixed.

Stage 3 - 30 min.
Chestnut moelleux : Photo of step #3
Add 100 g egg, 300 g sweet chestnut purée (crème de marrons), 1 tablespoon rum and 1 pinch fine (or table) salt.

Continue beating until evenly mixed.

Refrigerate for at least 30 minutes.

Stage 4 - 4 min.
Chestnut moelleux : Photo of step #4
Chop 40 g marrons glacés (candied chestnuts) into small dice.

Stage 5 - 4 min.
Chestnut moelleux : Photo of step #5
Preheat the oven to 390°F (200°C).

You can put the mixture into a forcing bag to make life easier, but this is not essential.

Stage 6 - 4 min.
Chestnut moelleux : Photo of step #6
Put a little of the mixture into each cake mould or tin, then add a few chopped marrons glacés on top.

Stage 7 - 4 min.
Chestnut moelleux : Photo of step #7
Cover with more cake mixture (you should not be able to see the marrons glacés), then glaze the tops.

Stage 8 - 20 min.
Chestnut moelleux : Photo of step #8
Bake for about 20-25 minutes, watching carefully for browning towards the end of the cooking time. Be careful not to overcook, or the cakes will be too dry.

Stage 9
Chestnut moelleux : Photo of step #9
Leave to cool on a wire rack.
Remarks
If you don't have cornflour, you can use ordinary plain flour or chestnut flour instead, but the cake texture will be a little less moist.
Keeping
A few days in an airtight tin.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,090 Kcal or 8,750 Kj34 gr263 gr95 gr
104 %13 %25 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
334 Kcal or 1,398 Kj5 gr42 gr15 gr
17 %2 %4 %2 %
Per moelleux
Energetic valueProteins CarbohydratesFats
139 Kcal or 582 Kj2 gr18 gr6 gr
7 %1 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Nuts, Milk, Egg
How much will it cost?
  • For 15 moelleux : 6.27 €
  • Per moelleux : 0.42 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
Sweet chestnut purée (crème de marrons)Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut Fudge Cupcakes, Chestnut mousse in a whipper , Mini Mont-Blanc choux puffs, Chestnut cake, Chestnut and hazelnut biscuits, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Crunchy salad, Liège waffles, Creamy plum and pear clafoutis, Chestnut cake, Madeleines, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Fish in a sesame crust, Breton sablé biscuit dough, Household cake (Gâteau de ménage), Creamy artichokes, ... All
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Your 1 comments or questions on this recipe
  • Very delicious and very moist .
    Posted by Daniela march 13th 2018 at 21:55 (n° 1)
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