Chestnut moelleux


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.
18,290 15/5 for 3 ratings
Grade this recipe:

Last modified on: February 11th 2018

For 15 moelleux, you will need:

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

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart 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 a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

A few days in an airtight tin.

Step by step recipe


Stage 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.

Stage 2 - 4 min.
Chestnut moelleux : Photo of step #2
Beat until evenly mixed.

Stage 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.

Stage 4 - 4 min.
Chestnut moelleux : Photo of step #4
Chop 40 g marrons glacés (candied chestnuts) into small dice.

Stage 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.

Stage 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.

Stage 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 glaze the tops.

Stage 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.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,090 Kcal or 8,750 Kj34 gr263 gr95 gr
104 %13 %25 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
334 Kcal or 1,398 Kj5 gr42 gr15 gr
17 %2 %4 %2 %
Per moelleux
Energetic valueProteins CarbohydratesFats
139 Kcal or 582 Kj2 gr18 gr6 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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Sweet chestnut purée (crème de marrons)Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Mini Mont-Blanc choux puffs, Chestnut Fudge Cupcakes, Chestnut cake, Chestnut mousse in a whipper , Little vanilla, clementine and chestnut verrines, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Choux pastry (pâte à choux), Quiche Bretonne, Genoese croque-monsieur, Fruit crémeux, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Turnip top soup, Craquelin (sweet cracker dough), Checkerboard biscuits, Onion fondue, ... All

Other recipes you may also like

Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
115,478 14.8/5 for 12 ratings 1 hour 13 min.
Rémoulade dressing
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
103,0083.9/5 for 17 ratings 6 min.
Hot tomato sauce
Hot tomato sauce
This is a quick tomato sauce, just the thing for dipping crisps (chips, if you are American), or nachos. It is very similar to the sauce served with aperitif snacks in Tex-Mex restaurants.
23,3204.1/5 for 16 ratings 42 min.
Cranachan
Cranachan
Cranachan is a traditional Scottish dessert made with whipped cream, raspberries, rolled oats and whisky. In this recipe, the oats are made into a nougatine before being incorporated into the cream.
19,526 14.1/5 for 16 ratings 42 min.
Salade Niçoise
Salade Niçoise
Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine.
14,5474.9/5 for 20 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-01-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 1 comments or questions on this recipe

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page