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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

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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.

8,453 15/5

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
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

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Measures:

How long does it take?

Fulfillment

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

Preservation:

A few days in an airtight tin.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 15 moelleux : 6.93 €
Per moelleux : 0.46 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Little vanilla, clementine and chestnut verrines, Mini Mont-Blanc choux puffs, Chestnut Fudge Cupcakes, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Surprise eggs, Hamburgers, Potato tortilla (Spanish omelette), Arlesian Biscuits, Walnut short bread, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Potatoes with prawns, Sautéed Green Vegetables, Cream sauce with Vin Jaune, Crispy prawn rolls, Corsican tarts, ... All
	Marrons glacés (candied chestnuts): You can check-out other recipes which use it, like for example: Chestnut cake, ... 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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