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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.
1 hour 15 min.
Easy
15 moelleux
10 IngredientsLast modified on: February 11th 2018
For 15 moelleux, you will need:
- 1
1⁄3 cup ground almonds - 2
2 tablespoons ground hazelnuts - 3
2 tablespoons cornflour - 4
¼ cup butter - 5
½ cup egg ( How to... ) - 6
1 1⁄3 cup sweet chestnut purée (crème de marrons) - 7
1 tablespoon rum - 8
1 pinch fine (or table) salt - 9
3 tablespoons marrons glacés (candied chestnuts) - 10
2 tablespoons beaten egg
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 15 min.
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: 1⁄3 cup ground almonds, 2 tablespoons ground hazelnuts, 2 tablespoons cornflour and ¼ cup butter, cut into small pieces.
Stage 2 - 4 min.
Beat until evenly mixed.
Stage 3 - 30 min.
Add ½ cup egg, 1 1⁄3 cup 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 3 tablespoons 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 260 RDI=30 % | 100 RDI=20 % | 2,120 RDI=110 % | 8,870 RDI: 110 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 20 RDI=2 % | 340 RDI=20 % | 1,420 RDI: 20 % |
| Per moelleux | 2 RDI=1 % | 20 RDI=2 % | 6 RDI=1 % | 140 RDI=7 % | 590 RDI: 7 % |
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)
Sweet chestnut purée (crème de marrons)
Like these other recipes: Chestnut and hazelnut biscuits, Chestnut mousse in a whipper , Chestnut cake, Mini Mont-Blanc choux puffs, Ardéchois, ... See them all 9
Egg
Like these other recipes: Sushi, Flognarde, Cottage cheese tart, Chocolate eclairs, Gisèle's Pasties, ... See them all 237
Butter
Like these other recipes: Roscoff loaf, Crème de foie gras, Crisp apricot and pistachio tart, Red rice pannequets, Canadian apple crumble, ... See them all 474
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