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Moelleux with chestnut cream from Grès d’Annot

Preparation time : 20 minutes          Cooking time : 40 minutes          Cost : €€          Difficulty: Easy

Autumn is here and so are chestnuts, so this easy-to-make dessert will keep your rainy afternoons busy. Light and fluffy, it will be the star of your desserts, to be enjoyed by the fireplace.

Did you know? The shell of the fruit is called the bogue. It is covered with fine needles that open in October. Not to be confused with a chestnut.


  • 4 eggs
  • 150 g sugar
  • 250 g flour
  • 3 tablespoons yeast
  • 2 pinches of salt
  • 150 g soft butter
  • 360 g chestnut cream from Grès d’Annot
  • 5 tablespoons rum (optional)



Mix eggs, sugar, salt (and rum). Then add the flour and baking powder. Work until the dough is smooth.


In a separate bowl, gently fold the soft butter into the chestnut cream. When the mixture is smooth, combine the two doughs.


After greasing the tin, pour in the mixture and bake in a moderate oven for around 40 minutes.

Chef’s tip

To check for doneness, stick a knife into it; the blade should come out dry.

Find out more about Annot sandstone

An extraordinary rocky chaos of cliffs, faults and hundreds of boulders scattered as if stranded among ancient chestnut trees.
Carved by thousands of years of erosion, their enigmatic shapes have forged our legendary tales. Enter the mysterious world of Annot sandstone.

To discover

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