This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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 ( How to... ) - 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
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.
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.
Keeping: A few days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 5 g RDI=9 % | 42 g RDI=16 % | 15 g RDI=21 % | 339 kcal RDI=17 % | 1,419 kJ RDI=17 % |
| Per moelleux | 2 g RDI=4 % | 17 g RDI=7 % | 6 g RDI=9 % | 141 kcal RDI=7 % | 591 kJ RDI=7 % |
| Whole recipe | 36 g RDI=55 % | 263 g RDI=99 % | 97 g RDI=133 % | 2,118 kcal RDI=106 % | 8,872 kJ RDI=106 % |
How much will it cost?
For 15 moelleux
6.30 €
Per moelleux
0.45 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.
The 1 comment already posted on this recipe