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.
The result is a little melt-in-the-mouth treat.
Last modified on: February 11th 2018
Keywords for this recipe: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
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:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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.
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
| 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 % |
How much will it cost?
- For 15 moelleux : 6.27 €
- Per moelleux : 0.42 €
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)
 | 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 and hazelnut biscuits, Rice pudding with chestnuts and poached pears, Chestnut cake, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Biscuit de Savoie sponge cake, Oat shortbread biscuits, Flamiche, Fruit crémeux, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Nachos, Chard and potato gratin, Mushroom tart, Caramelized apple "moelleux" cake, "BN style" chocolate-filled biscuits, ... All |
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.344K 14 1 day 1 hour 21 min. December 20th 2018
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...251K5 1 hour 47 min. May 10th 2023
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.191K3.7 20 min. February 21th 2011
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.489K 32.3 20 min. March 23th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-10-01)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Your 1 comments or questions on this recipe
- Very delicious and very moist .Posted by Daniela march 13th 2018 at 21:55 (n° 1)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.