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
Keywords for this recipe:For 30 moelleux, you will need:
- 1
136.2 ml ground almonds - 2
60 ml ground hazelnuts - 3
58.2 ml cornflour - 4
103.2 ml butter - 5
200 ml egg - 6
600 ml sweet chestnut purée (crème de marrons) - 7
2 tablespoons rum - 8
2 pinches fine (or table) salt - 9
80 ml marrons glacés (candied chestnuts) - 10
60 ml beaten egg
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Put into a mixer bowl: 136.2 ml ground almonds, 60 ml ground hazelnuts, 58.2 ml cornflour and 103.2 ml butter, cut into small pieces.
Stage 2 - 4 min.
Beat until evenly mixed.
Stage 3 - 30 min.
Add 200 ml egg, 600 ml sweet chestnut purée (crème de marrons), 2 tablespoons rum and 2 pinches 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 80 ml 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,180 Kcal or 17,501 Kj | 67 gr | 527 gr | 190 gr |
| 209 % | 26 % | 50 % | 29 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 334 Kcal or 1,398 Kj | 5 gr | 42 gr | 15 gr |
| 17 % | 2 % | 4 % | 2 % |
| Per moelleux | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 139 Kcal or 582 Kj | 2 gr | 18 gr | 6 gr |
| 7 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 30 moelleux : 12.54 €
- Per moelleux : 0.42 €
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): You can check-out other recipes which use it, like for example: Chestnut Fudge Cupcakes, Rice pudding with chestnuts and poached pears, Chestnut mousse in a whipper , Mini Mont-Blanc choux puffs, Chestnut cake, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate and matcha tea biscuits, Potato tortilla (Spanish omelette), Shakshuka, Oat shortbread biscuits, Pear and chocolate tart with a hint of mint, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Baked Mont d'Or with diced mixed vegetables, Tyrolean apple crumble, Lime meringue tart, Grandma Solange's biscuits, Shortcrust pastry (pâte brisée), ... All |
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Your 1 comments or questions on this recipe
- Very delicious and very moist .Posted by Daniela march 13th 2018 at 21:55 (n° 1)
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