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.
56 K 5/5 (3 reviews)
Grade this recipe:
Keywords:
Last modified on: February 11th 2018
For 15 moelleux, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
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.
Chestnut moelleux
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
Beat until evenly mixed.

Stage 3 - 30 min.
Chestnut moelleux
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
Chop 40 g marrons glacés (candied chestnuts) into small dice.

Stage 5 - 4 min.
Chestnut moelleux
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
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
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
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
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 recipe40 RDI=10 %260 RDI=30 %100 RDI=20 %2,120 RDI=110 %8,870 RDI: 110 %
Per 100 g5 RDI=2 %40 RDI=4 %20 RDI=2 %340 RDI=20 %1,420 RDI: 20 %
Per moelleux2 RDI=1 %20 RDI=2 %6 RDI=1 %140 RDI=7 %590 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, Milk, egg
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)
Other recipes you may also like
Five hours poultry
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
January 27th 2012547 K3.8 5 hours 15 min.
Framboisier
Framboisier
This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as...
July 16th 201762 K3.8 2 hours 40 min.
Noisette butter
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate...
December 30th 2019132 K4.5 15 min.
How to peel tomatoes using a flame
How to peel tomatoes using a flame
The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold. But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
July 17th 201980 K 15 min.
Spinach and chick peas "à la milanaise"
Spinach and chick peas "à la milanaise"
An Italian-style combination of spinach, chick peas and tomatoes, flavoured with thyme and Parmesan.
June 15th 202225 K 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • Very delicious and very moist .
    Posted by Daniela march 13th 2018 at 21:55 n° 1

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 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.

Back to top of page