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Cherry moelleux

Unforgettable taste of Bigarreau cherries in this completely seductive moelleux. Delicious!!!

Preparation time 20 minutes .. Baking 15 minutes .. Freezing 2 hours


  • 75 g flour
  • 1 coffee spoon dried yeast
  • 130 g Bigarreau cherries (or others)
  • 50 g sugar
  • 2 eggs
  • 2,5 tbsp cream
  • 50 g butter



First prepare the filling:
Spread the Bigarreau jam (or simple cherry jam) over six ice cube trays and place in the freezer for 2 hours.

Puree the cherries add the sugar and mix well. Beat the eggs, add the cream em loose with the cherries. Mix the flour and the yeast. Sift the flour over the cherry mixture and mix well. Finally, melt the butter and mix among the masses.

Take 6 individual tins and coat well with the butter. Divide the cherry mixture into the ramekins and place for 1 hour in the refrigerator.

Preheat the oven to 180°C.
After 1 hour, push the cherry filling into the moelleux. Bake about 15 minutes in the preheated oven. Take out of the oven, let cool for 5 minutes and demould.

Decorate the moelleux with fresh cherries and serve.

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