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Moelleux de Chocolate y Frambuesa - El más fino Muffin/Brownie Francés

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Uno de los postres más elegantes de la cocina francesa, el moelleux es un muffin de chocolate rico como un brownie  y con un corazón líquido de frambuesa. ¡Increíble!

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El moelleux [maw-ah-luh] de chocolate es uno de los postres más chic que se sirven en los restaurantes franceses.  Cuando te lo sirven, puedes pensar en una especie de muffin de chocolate, pero cuando lo partes descubres un interior líquido. '¿Se le olvidó al chef acabar de hornearlo?' te preguntas al tomar el primer bocado.  Y entonces caes en la cuenta - el interior no es un centro de masa un poco cruda, sino un delicado relleno de chocolate.  ¿Cómo diablos lograron mantener el centro líquido?  Una vez que termines de leer este artículo sabrás como hacer este postre exactramente como un chef francés, con el equipo más simple y con un truco de chef francés.

Moelleux de Chocolate y Frambuesa
Una receta de Pierre Hermé
Para el ganache:
125gr frambuesas, frescas o congeladas
100gr chocolate negro (como 67% de contenido de cocoa)
30gr crema
Para la masa del biscuit:
70gr harina
200gr chocolate (como 67% de contenido de cocoa)
250gr mantequilla
4 huevos
220gr azúcar
Rinde unos12 moelleux tamaño muffin 

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Los moelleux se pueden preparar con varios rellenos, y puedes sustituir las frambuesas por fruta de la pasión por ejemplo.

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Coloca el chocolate en un cuenco flotando en una olla de agua caliente.  Derrítelo lentamente, asegurándote que no entre agua al recipiente de chocolate.  Muele las frambuesas en la licuadora.

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Pasa las frambuesas por un flitro para extraer 100 gr de jugo.  Caliéntalo en una ollita y añade la crema.

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Mezcla el chocolate con el jugo de frambuesa con crema y bate lentamente, sin incorporar nada de aire, para combinar íntimamente los ingredientes.  Acabas de hacer una ganache [gah-nash] muy ligero, la mezcla que usan los fabricantes para rellenar sus chocolates.

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Y ahora el truco que hace posible este increíble postre.  Lentamente vierte el ganache de chocolate y frambuesa en una bolsa para hielo.  También puedes utilizar una charola para hielo.

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Es un momento verdaderamente mágico ver la oscura mezcla permear la bolsa, colonizando la celda contigua gota a gotra.  Sólo deja que la graverdad haga el trabajo por tí y espera a que las celdas inferiores estén completamente llenas.

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Al acabarse el ganache en el embudo, presiona el ganache hacia abajo de la bolsa para que todas las celdas queden igual de llenas.  Amarra o coloca cinta adhesiva para cerrar la bolsa y colócala en el congelador freezer.

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Mientras el centro de ganache se endurece en el coingelador prepararemos un a masa para Biscuit muy húmeda.  Trabaja la mantequilla con una cuchara hasta reblandecerla.  INcorpora el azúcar a la mantequilla.

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Derrite el chocolate como se explicó arriba y agrégalo a la mezcla de mantequilla y azúcar.

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Añade los huevos y mezcla.

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Finalmentre, agrega el toquecito de harina que pide la receta.  Cómo puedes ver, ésta es una masa muy húmeda.

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Compra la mejor mermelada de frambuesa que puedas encontrar, de ser posible con semillas.  Aquí tienes una que compro a una señora en mi mercado de granja local, que la elabora con sus propias frambuesas.

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Calienta el horno a 170°C y saca la rejilla de alambre.  Saca del congelador la bolsa de hielo y checa que esté dura.

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Puedes usar pequeños moldes pasteleros, pero yo prefiero utilizar moldes para muffin, para que cada invitrado reciba su propio moelleux.  Si tienes una duya llénala con la masa de buscuit y llena cada molde a una tercera parte de su altura.  También lo puedes hacer con una cuchara. pero te tomará más tiempo y es más batido.

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Coloca con cuidado una cucharita de mermelada de frambuesa al centro de los moldes llenados a un tercio.

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Cubre con un cubito congelado de ganache.

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Completa con la masa de biscuit restante cubriendo los cubitos.  Es crucial que el cubo se coloque bien centrado, o te quedará un hoyo - como puedes ver más aadelante.  Hornea en el  horno unos 14 minutos.

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Retíralos del horno y deja que se enfríen unos 10 minutos antes de desmoldar.

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Éste es el momento más crítico.  Tienes que asegurarte que el ganache no escape ni por arriba ni por abajo (como éste this).  Desmolda en aluminio en film plástico.

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Corta el film alrededor de los moelleux y con cuidado colócalos en platos individuales.  Una vez en el plato, retira con cuidado el film de debajo del moelleux.

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El buiscuit está suave, rico y sedoso,y el centro es felilcidad pura - rico pero no grasoso, achocolatado y afrutrado al mismo tiempo.  Este es un postre elegante para una cena romántica. ¡Dile a ella o a él que lo viste aquí en FXcuisine.com!

Publicado por la primera vez en Inglès el 14/12/2007
Amablemente traducido en español por RicardoSanchez el 06/12/2008
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Comentarios externos

«The Holy Grail of Cupcake - as close to perfection as one can get in an eating experience. Words cannot explain how good these are. There are very few things in life that are better than eating one of these.» Mike 26/07/2008

Copyright FXcuisine 2014 - all rights reserved.
If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!



48 comentarios

  • #1
  • Comment by Rozlyn McLean
  • on: 15/12/2007
Hello FX,Thank you for your site...it is lovely and devine!  First, do you entertain family and friends with all of your beautiful creations?  Second, do you exercise?  Do you eat in moderation?  Are these recipes for special occasions, once a week or once a month?   I understand the need to cook, it has become an obsession with me, but I do realize I cannot eat this way all the time, let alone once a week.  Please share your thoughts on this subject.  What do you eat when coming home from a long day of work and are feeling a little tired?  I am retired, and can and do enjoy cooking, but the significant other needs to eat in moderation.
  • #2
  • Answered by fx
  • on: 15/12/2007
A wise question indeed Rozlyn, well to answer you most of the dishes you see here I cooked after a long day in the office and feeling a little tired. Now I don't eat chocolate moelleux every day and try to make vegetable soups at least once a week. Restraint in quantity might be a solution to this delicate conundrum.
  • #3
  • Comment by mattomatic
  • on: 18/12/2007
Can you make the raspberry chocolate moelleux ahead of time or does it need to be served straight from the oven?Could this be made as a small cake?
  • #4
  • Answered by fx
  • on: 18/12/2007
Matt, you can make the moelleux an hour or so before serving it. In fact it benefits somewhat from the waiting as the dough toughens up and usually prevents the filling from escaping in a black waterfall from under the moelleux. You can make it as a small cake but you risk having to overcook the exterior in order for the inside to be cooked through.
  • #5
  • Comment by Melissa
  • on: 26/12/2007
I love your step-by-step! Great post, I'm ready to cook this one soon!
  • #6
  • Answered by fx
  • on: 31/12/2007
To the lady who was about to cook this for her birthday, I mistakenly deleted your comment, my apologies and please write your question again. My blog gets bombarded with dozens of spam messages every hour and yours got caught with the bad ones by mistakes. In any case, happy birthday and happy new year and good luck with the moelleux!
  • #7
  • Comment by mattomatic
  • on: 03/01/2008
If you use ice cube tray to make the ganache, only fill them halfway - you dont want the ganache-cube too tall.And with that amount of butter...these do keep nice and moist.Next time I plan on using less strong chocolate for the dough to increase the "choc hit" when you hit the centre.
  • #8
  • Comment by Lama
  • on: 13/01/2008
I am sure it tastes heavenly. And i understand what you mean by taste of happiness.
  • #9
  • Comment by Julie
  • on: 22/01/2008
I'm a bit confused... you list raspberries as the ingredient, but later mention strawberries.  Are they interchangeable in this recipe? Are we meant to use both? Either way, it looks delicious.
  • #10
  • Answered by fx
  • on: 22/01/2008
Julie you are right - I corrected the text. You need to use raspberries, they have the right acidity to stand up to the chocolate. Thanks for letting me know and by all means do try this recipe if you have a chance!
  • #11
  • Comment by Margaret
  • on: 15/02/2008
I just made these to hand out with Valentine's and I think they came out amazing.  Mine required baking for longer than 14 minutes (they weren't fully cooked until after about half an hour)  But even a few days later, the muffin is moist and rich.  
  • #12
  • Comment by Gennie
  • on: 17/02/2008
I think the difference is maybe the type of pan. It looks like FX was using a silicone pan, which cooks things faster sometimes. If you use a metal pan, you probably will need to increase the amount of baking time.
  • #13
  • Answered by fx
  • on: 18/02/2008
Margaret I am glad you chose my recipe for Valentine's day! It's impressive the Moelleux kept for several days. See you around my blog!
  • #14
  • Comment by Joyce
  • on: 17/03/2008
A search for some ideas for my mother-in-law's birthday cake led me to your site.  She is a woman of good taste and has a discriminating palate so I could not disappoint her!  She loved the cake.  Thank you for your crisp, clean, and beautiful blog.  I am inspired!
  • #15
  • Answered by fx
  • on: 18/03/2008
Joyce thanks for your appreciation! It is really nice to hear that not only did you entrust my recipe with providing the dessert for an important meal for this demanding guest, but that indeed she liked it! You may want to look at the Vanilla Roasted Pineapple also by Pierre Hermé (see my article).
  • #16
  • Comment by Natalie
  • on: 04/06/2008
I stumbled upon this site a couple hours ago, and haven't left my computer since! All of your recipes look absolutely delicious.  My boyfriend an I are celebrating an anniversary this weekend and have decided to cook for each other but I have been having a hard time deciding what, however now I know that it will be something from your site! This dessert looks absolutely exquisite and I hope to try it soon!
Shalom,
Natalie
  • #17
  • Answered by fx
  • on: 04/06/2008
Natalie, thanks for your appreciation of my efforts! this Raspberry moelleux definitely is worth the bother, it's great fun and you can make it again and again once you made the ice cubes!
  • #18
  • Comment by Ana Maria Drorry
  • on: 09/06/2008
WOW .. this is all I can say.. one of my jobs was in a laboratory of French "sweets" ... one of the yummiest was the moelleux .. but theirs was just plain choco. When we will move in the new house I am planing to cook YOUR recipe and invite all the friends!!! My mouth is full of water only imagining the taste of it!!!!
Can't wait to check more of your site!!!
  • #19
  • Answered by fx
  • on: 12/06/2008
Ana Maria, you will love these moelleux, they are just wicked and you can make them again and again. Once the raspberry ice cubes are prepared, the rest is a breeze!
  • #20
  • Comment by Ana Maria Drory
  • on: 12/06/2008
F-X, it became almost a habit for me that everymorning I am checking "a lil bit" of your recipes (of course I suddenly realise its been 3 hours instead of 5 minutes and I am looking embarassed around me - all this is happening lately every morning in my office)... We shall move in a new flat next month and I was thinking to put on my kitchen wall 2 or 3 of your pictures. Would you allow it to me? Because your pictures, just like your food, are inspiration to me..
  • #21
  • Comment by Ray
  • on: 22/06/2008
Your blog is fabulously well done. The recipe turns out extremely well. I was curious to know if you can suggest how to vary it to make it with banana instead of raspberry. I thought of substituting roasted carmelized diced banana for the jam. Is there something that can be adjusted for the biscuit or ganache? Many thanks for the inspiration.
  • #22
  • Comment by Zach Thomas
  • on: 24/06/2008
This is an amazing article. I wish I could cook food as excellent as the ones depicted on this website. Just a quick suggestion; you could try using carob(I recommend buying from www.holyfoodimports.com)in place of chocolate for a healthier version of the recipe. I've been using that substitution for years and I haven't had any major issues.
  • #23
  • Answered by fx
  • on: 28/06/2008
Ray, thanks for your appreciation! Ganache is really about fruit juice, so think banana is a little tricky, although you might place a little piece of it with the ganache ice cube perhaps. But the idea is to have a liquid core that will ooze out as you eat the moelleux. Maybe a caramel sauce infused with spice and banana like for my Roasted Vanilla Pineapples? Good luck.
  • #24
  • Answered by fx
  • on: 28/06/2008
Zach, do you mean that you take the chocolate out altogether and only use carob? The taste must be very different, right?
  • #25
  • Comment by Maggy
  • on: 20/07/2008
Hi FX! First of all msut say that I absolutely love your blog! Very inspiring! I tried these cake today and they really were heavenly. Due to the fact that I didnt have rasberries I just used strawberries instead. It was great...maybe a slight little bit too sweet but delicious non the less!
  • #26
  • Comment by tommy
  • on: 30/09/2008
Wow, these look great. Thanks for posting.
  • #27
  • Comment by J. C
  • on: 02/10/2008
This looks very good, similar to something the restaurant i work at serves, but i was wondering where you get those bags, if they could be found online, or what the brand is if you find it elsewhere.
  • #28
  • Answered by fx
  • on: 02/10/2008
JC these are ice cube bags bought at the supermarket, for us Swiss they are a kind of novelty but in the US it must be almost vintage now. You can find loads of online shops that sell them, just google "icecube bags".
  • #29
  • Answered by fx
  • on: 02/10/2008
Tommy, glad you liked my article and hope you get to try it!
OMG. I am drolling here.. OMG OMG...That looks sooooo MIAAAMYYY =p~
  • FX's answer→ And it IS every bit as good as it looks...

  • #32
  • Comment by Alex
  • on: 18/01/2009
Hi again FX! I must say that the couple of recipes I tried from your blog so far came out really amazing (like the Cottage Pie, which was a total success, and the wonderful Swiss Gingerbreads). Just a little question about the moelleux: do you bake it at 170C?
  • FX's answer→ Yes, that's correct, bake at 170 celsius.

  • #34
  • Comment by Jill Klapper
  • on: 12/03/2009
where do you get the ganache ice cube bags
  • FX's answer→ Jill, these are not made for ganache but rather for regular ice cubes, you can buy them everywhere really. Otherwise just use an ice cube tray in your freezer!

  • #36
  • Comment by Christine DeBacker
  • on: 03/04/2009
This is a fantastic idea. your photos capture the gooey texture perfectly. Can't wait to try this one out. (only sadly I recently left poland for los angeles, which means I wont' be able to find delicious preserves along the roadside anymore.) hope they will still be great without the grannie-made jam!
  • FX's answer→ Oh yes Christine it should work fine with a regular jam too, the chocolate dominates the balance and would hide the quality of the jam you use to some extent.

  • #38
  • Comment by Silvia
  • on: 28/05/2009
Hola François-Xavier, me gusta mucho tu página, el reportaje de este coulant me ha gustado mucho. Estoy muy interesada en aprender como se hacen los Macarrons, tu me podrias ayudar. Gracias y un saludo. Silvia
  • #39
  • Comment by guillermina
  • on: 13/07/2009
Hola,me encantó la receta ,pero necesito saber dos cosas:1)eL TIEMPO DE HORNOes 14 min.¿A que temperatura? 2)¿Se pueden congelar una vez hechos? Una vez que los sacamos del horno?
Desde ya muchas gracias por tu respuesta!
Saludos.
Guillermina:
Por favor ,responde a:gcm@interar.com.ar
  • #40
  • Comment by Esperanza
  • on: 21/08/2009
Los hice y me quedaron maravillosos. Gracias!!
  • #41
  • Comment by ben
  • on: 29/09/2009
This looks a wonderful recipe, which i intend to try out at an upcoming dinner party. 2 questions though; what temperature should i set a fan assisted oven at, and can i make the dough the previous day and then let it come up to room temperature for the final stage? Many thanks.
  • #42
  • Comment by Regina
  • on: 08/02/2010
I made a cake with this recipe, the raspberry canache in the sice of the cake into the fridge, and then the same procedure you use to make it, everybody wanted to have the recipe. thank you!!
  • #43
  • Comment by Yolanda
  • on: 06/03/2010
¡Magnífica receta! Chocolate + frambuesa = combinación mortal.¡chapeau!Un saludo.
I am just curious: it seems as though a lot of people are confusing the moelleux with something else. The above dish to me is something else. For as long as I was a student in Paris I have been going to Chatelet les Halles and my treat was always to get a moelleux au chocolat at the bakery downstairs as you exit the metro just before going up on the escalator to La Fnac. So..can you clarify which is which? The moelleux au chocolat to me is a soft chocolate cake, but the inside is not liquid.
  • #45
  • Comment by Mark
  • on: 12/11/2010
Are these best served hot or cold?
  • FX's answer→ But Mark, these are served warm, 60 seconds or so after they leave the oven. You can eat them later and colder, but you'll miss half the show!

  • #47
  • Comment by ernesto hidalgo
  • on: 19/11/2010
hola soy chef de cocina y te felicito por este postre unico espero que me comparttas alguno mas y estoy ala orden con las recetas que ocupes mil gracias
  • #48
  • Comment by Vivienne Nonis - Malaysia
  • on: 05/01/2011
I have made these before and they came out alright. Now my question is can I use an electric beater to cream the sugar and butter at the start - or is it essential to only work the two in with a spoon??

P/S : Am a big fan of your website ever since someone referred me to it some yrs ago. Any new articles coming up soon?

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