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
45 moelleux
10 IngredientsLast modified on: February 11th 2018
For 45 moelleux, you will need:
- 1
90 g ground almonds - 2
90 g ground hazelnuts - 3
90 g cornflour - 4
150 g butter - 5
300 g egg ( How to... ) - 6
900 g sweet chestnut purée (crème de marrons) - 7
3 tablespoons rum - 8
3 pinches fine (or table) salt - 9
120 g marrons glacés (candied chestnuts) - 10
90 g beaten egg - Total weight: 1,875 grams
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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: 90 g ground almonds, 90 g ground hazelnuts, 90 g cornflour and 150 g butter, cut into small pieces.
Stage 2 - 4 min.
Beat until evenly mixed.
Stage 3 - 30 min.
Add 300 g egg, 900 g sweet chestnut purée (crème de marrons), 3 tablespoons rum and 3 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 120 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 790 RDI=80 % | 290 RDI=40 % | 6,360 RDI=320 % | 26,620 RDI: 320 % |
| 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 45 moelleux : 18.85 €
- Per moelleux : 0.45 €
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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: Like MaronSui's, Rice pudding with chestnuts and poached pears, Mini Mont-Blanc choux puffs, Chestnut Fudge Cupcakes, Chestnut mousse in a whipper , ... See them all 8
Egg
Like these other recipes: Sushi, Santiago Cake, Oven omelette, Grapefruit cake, Naan, ... See them all 233
Butter
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