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Chestnut moelleux

Name: Chestnut moelleux
Prep time: 53 min
Cook time: 20 min
Total time: 1 h 13 min
Yield: 15 moelleux
Cuisine: French
Ingredients: 30 g ground almonds; 30 g ground hazelnuts; 30 g cornflour; 50 g butter; 100 g egg; 300 g sweet chestnut purée (crème de marrons); 1 tablespoon rum; 1 pinch fine (or table) salt; 40 g marrons glacés (candied chestnuts); 30 g beaten egg

"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.

64 K 1× 5/5 (3 reviews)

1 hour 15 min. difficulté

Easy

6.30 €

15 moelleux

10 Ingredients

Last modified on: February 11^th 2018

For 15 moelleux, you will need:

1 30 g ground almonds
2 30 g ground hazelnuts
3 30 g cornflour
4 50 g butter
5 100 g egg ( How to... )
6 300 g sweet chestnut purée (crème de marrons)
7 1 tablespoon rum
8 1 pinch fine (or table) salt
9 40 g marrons glacés (candied chestnuts)
10 30 g beaten egg
Total weight: 625 grams

Times for this recipe

Preparation: 25 min.

Resting: 30 min.

Cooking: 20 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

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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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	260 RDI=30 %	100 RDI=20 %	2,120 RDI=110 %	8,870 RDI: 110 %
Per 100 g	5 RDI=2 %	40 RDI=4 %	20 RDI=2 %	340 RDI=20 %	1,420 RDI: 20 %
Per moelleux	2 RDI=1 %	20 RDI=2 %	6 RDI=1 %	140 RDI=7 %	590 RDI: 7 %

Possible allergens in this recipe: Nuts, milk, egg

How much will it cost?

For 15 moelleux : 6.30 €
Per moelleux : 0.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

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The 1 comment already posted on this recipe

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

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