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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.

22K 1 3 5

Last modified on: February 11^th 2018

Keywords for this recipe:Small cakes Chestnut Soft Candied chestnuts Rum Chestnut purée

For 15 moelleux, you will need:

0 30 g ground almonds
1 30 g ground hazelnuts
2 30 g cornflour
3 50 g butter
4 100 g egg ( How to... )
5 300 g sweet chestnut purée (crème de marrons)
6 1 tablespoon rum
7 1 pinch fine (or table) salt
8 40 g marrons glacés (candied chestnuts)
9 30 g beaten egg
Total weight: 625 grams

Change these quantities to make: 5 moelleux 15 moelleux 30 moelleux 45 moelleux

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
23 min.	30 min.	20 min.	1 hour 13 min.

At what time:

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Step by step recipe

Stage 1 - 3 min.

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.

Beat until evenly mixed.

Stage 3 - 30 min.

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.

Chop 40 g marrons glacés (candied chestnuts) into small dice.

Stage 5 - 4 min.

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.

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.

Cover with more cake mixture (you should not be able to see the marrons glacés), then glaze the tops.

Stage 8 - 20 min.

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

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 value	Proteins	Carbohydrates	Fats
2,090 Kcal or 8,750 Kj	34 gr	263 gr	95 gr
104 %	13 %	25 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
334 Kcal or 1,398 Kj	5 gr	42 gr	15 gr
17 %	2 %	4 %	2 %

Per moelleux
Energetic value	Proteins	Carbohydrates	Fats
139 Kcal or 582 Kj	2 gr	18 gr	6 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): You can check-out other recipes which use it, like for example: Chestnut and hazelnut biscuits, Mini Mont-Blanc choux puffs, Chestnut cake, Chestnut Fudge Cupcakes, Little vanilla, clementine and chestnut verrines, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Almond cream or frangipane, Cocotte eggs with Comté, Sushi, Crunchy salad, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Saltimbocca, Mushroom buckwheat pancakes, Little caramelized peach tarts, French-style peas, ... All

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Your 1 comments or questions on this recipe

Very delicious and very moist .
Posted by Daniela march 13^th 2018 at 21:55 (n° 1)

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