Chestnut moelleux

Step by step recipe:

  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.
  2. 4 min.Chestnut moelleux : Photo of step #2
    Beat until evenly mixed.
  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.
  4. 4 min.Chestnut moelleux : Photo of step #4
    Chop 40 g marrons glacés (candied chestnuts) into small dice.
  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.
  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.
  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 use a brush to glaze the tops with beaten egg.
  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.
  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.

Source:

Home made.

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