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.
24K 1 3 5
Grade this recipe:

Last modified on: February 11th 2018

Keywords for this recipe:Small cakesChestnutSoftCandied chestnutsRumChestnut purée
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).
How much will it cost?
  • For 15 moelleux : 6.27 €
  • Per moelleux : 0.42 €

Change currency:

Note : These prices are only approximate.
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 mousse in a whipper , Chestnut Fudge Cupcakes, Chestnut cake, Chestnut and hazelnut biscuits, Little vanilla, clementine and chestnut verrines, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Sesame cookies, Gâteau Nantais, Shakshuka, Hamburger buns, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Welsh-style potato purée, Sorrel soup, Sauce Normande (for fish), Mushroom bourguignon, Mushroom duxelle, ... 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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