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.
9,356 15/5 for 3 ratings
Last 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 - 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
How long does it take?
Time required for this recipe:
Keeping: A few days in an airtight tin.
| 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?
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
How much will it cost?
- For 15 moelleux : 6.27 €
- Per moelleux : 0.42 €
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: Chestnut Fudge Cupcakes, Little vanilla, clementine and chestnut verrines, Mini Mont-Blanc choux puffs, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Brownie, Thin endive tart, Small ratatouille with , Poached eggs, Crunchy little pieces of fish, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, How to prevent butter burning during cooking, Mushrooms on toast, French style, Sauce Normande (for fish), Grilled cheese, ... All |
| Marrons glacés (candied chestnuts): You can check-out other recipes which use it, like for example: Chestnut cake, ... All |
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