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.
15,769 15/5 for 3 ratings
Grade this recipe: Last modified on: February 11th 2018
For 15 moelleux, you will need:
- 0
30 g ground almonds - 1
30 g ground hazelnuts - 2
30 g cornflour - 3
50 g butter - 4
100 g egg - 5
300 g sweet chestnut purée (crème de marrons) - 6
1 tablespoon rum - 7
1 pinch fine (or table) salt - 8
40 g marrons glacés (candied chestnuts) - 9
30 g beaten egg - Total weight: 625 grams
How long does 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?
- 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?
Keeping:
A few days in an airtight tin.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,090 Kcal or 8,750 Kj | 34 gr | 263 gr | 95 gr |
| 104 % | 13 % | 25 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 334 Kcal or 1,398 Kj | 5 gr | 42 gr | 15 gr |
| 17 % | 2 % | 4 % | 2 % |
| Per moelleux | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 139 Kcal or 582 Kj | 2 gr | 18 gr | 6 gr |
| 7 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 15 moelleux : 6.27 €
- Per moelleux : 0.42 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (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, Chestnut cake, 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: Rémoulette of celeriac, Pogne de Romans, Leek and tuna loaf, Dipping bread with cheese, Poppy seed and lemon cake, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Boulangère potatoes, Fillet of pollack cooked in two stages, How to fry eggs well, Almond tuiles, Du Barry soup, ... All |
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