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.
6,563 15/5
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?
| 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?
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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 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. | 3 min. |
| 2 |  | Beat until evenly mixed. | 4 min. |
| 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. |
30 min. |
| 4 |  | Chop 40 g marrons glacés (candied chestnuts) into small dice. | 4 min. |
| 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. |
4 min. |
| 6 |  | Put a little of the mixture into each cake mould or tin, then add a few chopped marrons glacés on top. | 4 min. |
| 7 |  | Cover with more cake mixture (you should not be able to see the marrons glacés), then glaze the tops. | 4 min. |
| 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. | 20 min. |
| 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
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How much will it cost?
For 15 moelleux : 6.93 €
Per moelleux : 0.46 €
Source: Home made.
More recipes?
This recipe use (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, ... [All] |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Rum babas, Gâteau Breton (Brittany butter cake), Naan, Leek and tuna loaf, ... [All] |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Rich hazelnut buttercream, Roasted Cauliflower, Caramelised apple pie, Jam doughnuts, Eggs en Cocotte à la Française, ... [All] |
 | Marrons glacés (candied chestnuts): You can check-out other recipes which use it, like for example: Chestnut cake, ... [All] |
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