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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.

45K 1× 5/5 based on 3 reviews

Last modified on: February 11^th 2018

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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

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

Change measures: Metric

Metric weight Metric volumes

How long will 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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,119 Kcal or 8,872 Kj	36 gr	263 gr	97 gr
106 %	14 %	25 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
339 Kcal or 1,419 Kj	6 gr	42 gr	16 gr
17 %	2 %	4 %	2 %

Per moelleux
Energetic value	Proteins	Carbohydrates	Fats
141 Kcal or 590 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).

Possible allergens in this recipe: Nuts, Milk, Egg

How much will it cost?

For 15 moelleux : 6.27 €
Per moelleux : 0.42 €

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)

	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut Fudge Cupcakes, Chestnut mousse in a whipper , Mini Mont-Blanc choux puffs, Chestnut cake, Rice pudding with chestnuts and poached pears, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Rabbit terrine, Little vegetable omelettes, Dipping bread with cheese, Broccoli savoury custard, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Tyrolean apple crumble, Sausage mushroom and cheese crumble, Little apple and verbena tarts, Colcannon, ... All

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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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