This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
1 hour 15 min.
Easy
6.30 €
15 moelleux
10 IngredientsLast modified on: February 11th 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| 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 % |
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)
Sweet chestnut purée (crème de marrons)
Like these other recipes: Like MaronSui's, Rice pudding with chestnuts and poached pears, Chestnut cake, Ardéchois, Clementine-chestnuts brioche perdue, ... See them all 11
Egg
Like these other recipes: Caramel rice pudding, How to cook hard-boiled eggs properly , Lime (or lemon) curd, Caramelized pear custard tart, Provençal colombier for Pentecost, ... See them all 250
Butter
Like these other recipes: Plum and hazelnut crumble, Pan-fried salmon with white cabbage, Crackers, Warm haricot bean salad, French Family Cake, ... See them all 492
Other recipes you may also like
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside. February 21th 2011358 K3.7 50 min.
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish. June 22th 2013277 K4.9 55 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam. June 27th 2010487 K2.6 40 min.
Clementine confectioner's custard
This clementine confectioner's custard makes the most of the delicious fruity flavour by using both the juice and zest. January 23th 202258 K 30 min.
Sardine and potato gratin
For this astonishing gratin, part gratin and part clafoutis, we combine potatoes, cooked shallots and pieces of sardines in oil. October 22th 20254,743 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
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.
The 1 comment already posted on this recipe