Hazelnut and Chestnut Fondant

This hazelnut and chestnut fondant is the perfect decadent dessert to indulge during the cold days. It's rich and cozy, with this unique nutty flavor and dreamy melt-in-your-mouth texture. It's made from scratch with wholesome ingredients.

La recette en français disponible en bas de page

Hazelnut and Chestnut Fondant

La recette en français disponible en bas de page

Melt-in-your-mouth chestnut fondant from scratch

First, I want to confess that I have this recipe in mind for about 2 years. It was on the top of my “to do recipes list” but every winter I preferred to make other recipes to the detriment of this one. Until I recently went to a café that served a chestnut fondant that looked absolutely perfect. It had this beautiful, moist, fudgy, underdone center, and dryer edges. Just by seeing it I could imagine its melting texture in my mouth. Unfortunately for me it wasn’t vegan, so I knew it was time for my hazelnut and chestnut fondant to come to life!

Chestnut fondant is a rich cake mainly composed of chestnut cream or spread, eggs, and a little or even no flour for a fudgy texture. It’s a great classic in France, especially during the cold fall and winter months, when chestnuts are in season and you want to indulge something nourishing. Chestnut spread, crème de marrons, is a French pantry staple. It’s a thick, smooth and nutty brown cream made up of chestnuts. Other ingredients such as vanilla and sugar are commonly added, and most of the chestnut spread you can find in store are very sweet.

So I challenged myself to make a chestnut fondant that has this rich, dense, melt-in-your-mouth texture, but made from scratch with raw, healthier ingredients.

This hazelnut and chestnut fondant is

  • Quick and easy to make
  • Made from scratch with good ingredients
  • Plant based, dairy and egg free
  • Gluten free
  • Rich and fudgy

Ingredients for hazelnut and chestnut fondant

This hazelnut chestnut fondant requires only 8 common pantry ingredients that you can easily find in the supermarket, or even make yourself. For more details on the ingredients, and for substitutions, please refer to the FAQ section down below.

  • Cooked chestnuts – well you guessed it, to make chestnut fondant you need … chestnuts! It’s the main and most important ingredient of this recipe, especially since the batter is made up of neatly 50% of chestnuts! By cooked chestnuts I mean whole boiled, steamed or roasted whole chestnuts, canned or fresh. Not chestnut cream. Please check the FAQ for more details about what’s the best kind of chestnuts to use to make this fondant!
  • Hazelnut butter – it’s a rich and creamy purée made from hazelnuts, just like peanut butter. If possible, I recommend to use butter made with roasted hazelnuts, that have a deeper flavor. Make sure your hazelnut butter contains only hazelnuts, no added sugar or other ingredients like chocolate. You can also make your own hazelnut butter by mixing roasted hazelnuts in a food processor or high speed blender until you get a smooth cream.
  • Dairy-free yogurt – it’s the second ingredient of this recipe. Yogurt brings moisture and makes this fondant very soft and fudgy. Especially since we’re using cooked chestnuts purée (rather than chestnut cream), that can be a little dry and dense. I used natural unsweetened soy yogurt, but you can normally use any other plant-based yogurt, like almond, rice, oats or coconut.
  • Rice flour – is a light, fine, dry and a little but grainy flour made from rice. It’s naturally gluten free and it’s a great option for baking, often combined with other varieties of flour. I used brown rice flour, but you can also use white rice flour.
  • Cornstarch – since rice flour doesn’t contain gluten, we’re adding a little of cornstarch to help the cake to firm and don’t be too soft. Cornstarch is called Maïzena in France.
  • Ground hazelnuts – or hazelnut meal, is a fine grainy powder made up of hazelnuts. Like ground almond. It’s not flour. You can also make it by mixing whole hazelnuts. Stop right when you get a dust, before it turns into a purée.
  • Sugar – I used brown cane sugar that is light in flavor and unrefined. You can also use coconut sugar, or any other granulated sugar. You might need to adjust the quantity depending on the sweetening power.
  • Maple syrup – for extra sweetness, moisture and its delicious caramel like flavor.

Watch how to make chestnut fondant

Tips to perfectly bake chestnut fondant

This hazelnut and chestnut fondant is very easy to make. Like all fondants, the trickiest part of the recipe is the baking. It’s the control of the right cooking time and a few little tips that make all the difference and ensure a perfect melt-in-your-mouth texture.

Use the right pan

The first thing to consider is the baking pan. It must be the right type and the right size. Regarding the type, I recommend to use a springform pan with removable bottom to make it easier to unmould the cake. If you don’t have one, you can absolutely use a normal round baking pan. In both cases, grease well and line the bottom and the sides of the pan.

Then, your pan must be the right size regarding the quantity of batter you prepare, to get the right consistency. In this recipe, I used a 9-inch / 20cm diameter pan. It’s the right size for this quantity of batter, to get the right thickness, thus the right texture of the cake after the baking time indicated. If you use a larger pan, the cake will be thinner and you need to reduce the baking time. If the pan is smaller, the fondant will be thicker and more fury in the center.

Don’t over bake

It can be tempting to increase the baking time, just to make sure the fondant is properly done. But it’s important to stop cooking while it still looks a little underdone in the middle to ensure this fudgy melty texture. The cake will continue to firm up as it cools. I baked the fondant for about 20 minutes, until the surface is dry to touch but the middle is still soft. But the baking time can vary a few minutes depending on your oven and your pan. Check with a tooth-pick or a knife if it is cooked through.

Be patient

Last but not least, let the damn thing cool! I know it’s very frustrating to watch a beautiful cake quietly cooling on your table and spread its appealing delicate perfume. But trust me it’s worth it! As we said before, the cake is still soft when you take it off the oven and I-it needs to chill and cool at room temperature, then in the fridge to firm up and harden. Plus it’s the key to enhance the flavors and get this dreamy melt-in-your-mouth texture.

FAQ

What kind of chestnuts should I use?

I used boiled or steamed canned water chestnuts to make this recipe. They’re different from roasted chestnuts and won’t result to the same consistency. You can also use fire roasted canned or fresh chestnuts. They’ll probably result in a drier purée so you’ll have to add a little water.

Can I use chestnut cream?

No. At least, I didn’t try to make this recipe with store bough chestnut cream. It might work, but you’ll have to adjust many things, like the quantity of sugar (as chestnut cream is already sweetened), or the amount of yogurt and flour to get the right consistency.

What can I use instead of rice flour?

You can replace rice flour with all-purpose flour, or oat, almond or tapioca flour for gluten-free options. If you change the flour, you might need to slightly adjust the quantity.

Can I make this chestnut fondant nut free?

Not really. We use nuts, hazelnuts here, in the form of butter and meal. You could replace hazelnut butter with a seed butter like tahini or sunflower, but there’s no obvious alternative for ground hazelnuts. If you want to experiment, you can try making ground sunflower seeds.

Can I make chestnut fondant ahead?

Yes! It’s absolutely possible to bake this chestnut fondant ahead, for the day after or the next. I would even recommend to make it the day before to let enough time to chill in the fridge. It keeps very well and the flavors will enhance.

For more cozy cakes, check out these recipes

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

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Hazelnut and chestnut fondant

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice Pagès
  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 slices 1x
  • Category: Desserts
  • Method: Oven
  • Cuisine: French
  • Diet: Vegan

Description

This hazelnut and chestnut fondant is the perfect decadent dessert to indulge during the cold days. It’s rich and cozy, with this unique nutty flavor and dreamy melt-in-your-mouth texture.


Ingredients

Units Scale
  • 400g boiled canned chestnuts (see notes)
  • 200g dairy-free yogurt
  • 80g hazelnut butter
  • 100g light brown sugar
  • 30g maple syrup
  • 2 tsp vanilla extract
  • 20g brown rice flour
  • 20g ground hazelnuts
  • 30g cornstarch
  • 1/4 tsp salt

Hazelnut glaze

  • 60g hazelnut butter
  • 3 tbsp maple syrup

Instructions

  1. Preheat the oven to 350F / 180°C. Grease and line the bottom and sides of a 9-inch (20cm) springform pan or normal baking pan.
  2. Rinse and drain the canned chestnuts and add them to a blender or a food processor. Blend until you get a smooth and thick purée, with no large chunks. Proceed in several parts if necessary.
  3. Mix the yogurt, hazelnut butter and sugar to a large mixing bowl. Whisk to get a creamy mixture.
  4. Add the chestnut purée, maple syrup and vanilla, and whisk well to incorporate the ingredients and get a smooth and even paste.
  5. In a separate bowl, mix the rice flour, ground hazelnuts, cornstarch and salt.
  6. Add the dry ingredients to the chestnut preparation, and stir well with a spatula until you get an even batter.
  7. Pour and spread the batter in the prepared pan, and smooth the surface.
  8. Bake for 20 to 25 minutes, until the surface of the cake is dry to touch but the middle is still wet and looks a little undercooked. Check with a tooth-pick or a knife if it is cooked through.
  9. Remove from the oven, place the pan on a cooling rack and let cool completely to room temperature. Then place the pan in the fridge for at least 1 hour, to allow the cake to firm.
  10. Before serving, prepare the hazelnut glaze by whisking the hazelnut butter and maple syrup in a bowl.
  11. Once chilled, remove the hazelnut and chestnut fondant cake from the pan and drizzle the hazelnut glaze on top. Cut in slices and enjoy!

Notes

  1. I used boiled or steamed canned water chestnuts to make this recipe. They’re different from freshly roasted chestnuts and won’t result to the same consistency. If you use roasted canned or fresh chestnuts, you’ll probably have to add a little water to the chestnut purée.
  2. I recommend to use a springform pan with a removable rim to make it easier to unmould the cake. You can also use a normal baking pan.
  3. It’s very important to let the fondant chill in the fridge before trying to unmould it, or it will stay very soft and fragile.

Recette version française

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Fondant aux marrons et aux noisettes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice Pagès
  • Prep Time: 15 minutes
  • Chill Tile: 1 heures
  • Cook Time: 25 minutes
  • Total Time: 1 heures 40 minutes
  • Yield: 6 parts 1x
  • Category: Desserts
  • Method: Four
  • Cuisine: Française
  • Diet: Vegan

Description

Ce fondant aux marrons est le dessert réconfortant parfait pour les jours d’hiver. Sa texture ultra fondante et son goût délicat de noisettes le rendent incroyablement gourmand, bien qu’il soit vegan, sans gluten, et peu sucré!


Ingredients

Units Scale
  • 400g de châtaignes cuites en conserve (voir notes)
  • 200g de yaourt végétal nature
  • 80g de purée de noisettes
  • 100g de sucre de canne blond
  • 30g de sirop d’érable
  • 2 cuillères à c. d’extrait de vanille
  • 20g de farine de riz complète
  • 20g de noisettes en poudre
  • 30g de fécule de maïs
  • 1/4 cuillère à c. de sel

Nappage à la noisette

  • 60g de purée de noisettes
  • 45g de sirop d’érable

Instructions

  1. Préchauffer le four à 180°C. Huiler et chemisier le fond et les bords d’un moule à manqué ou d’un plat de 20cm de diamètre.
  2. Egoutter et rincer les châtaignes. Mixer les châtaignes au blender ou au robot mixeur pour obtenir une pâte épaisse et lisse. Si besoin, procéder en plusieurs fois jusqu’à ce qu’il n’y ai plus du tout de morceaux.
  3. Dans un grand saladier, mélanger le yaourt, la purée de noisettes et le sucre au fouet.
  4. Ajouter la pâte de châtaignes, le sirop d’érable et la vanille. Fouetter de nouveau pour incorporer les ingrédients et obtenir une préparation lisse et crémeuse.
  5. Dans un autre bol, mélanger la farine de riz, les noisettes en poudre, la fécule et le sel.
  6. Verser le mélange sec dans la préparation aux châtaignes, et bien mélanger avec une spatule jusqu’à obtenir une pâte uniforme.
  7. Verser la pâte dans le moule, étaler et lisser la surface.
  8. Enfourner pendant 20 à 25 minutes. La surface du gateaux doit être sèche au touchée, mais le coeur encore légèrement tendre et humide. Vérifier la cuisson avec un cure-dent ou la pointe d’un couteau.
  9. Retirer le plat du four, déposer sur une grille et laisser refroidir complètement à température ambiante. Puis placer le plat au réfrigérateur pendant 1 heure, pour terminer de refroidir et permettre au fondant de se raffermir.
  10. Au moment de servir, préparer le nappage noisette en mélangeant la purée de noisette et le sirop d’érable.
  11. Une fois bien refroidi, démouler le fondant. Napper de sauce à la noisette avant de couper en parts et de déguster.

Notes

  1. J’ai utilisé des châtaignes entières cuites au jus en bocal pour réaliser cette recette. Vous pouvez également utiliser des châtaignes cuites au feu, en conserve ou fraiches. Dans ce cas, il vous faudra éventuellement ajouter un trait d’eau au moment de les mixer pour obtenir la même texture. La purée obtenue doit cependant rester assez dense et épaisse.
  2. Je recommande d’utiliser un moule à manqué  avec fond amovible pour faciliter le démoulage du fondant. Si vous utilisez un moule classique, assurez-vous de bien le chemiser et de démouler le gateau avec précaution.
  3. Il est primordiale de bien laisser refroidir le gateau au frais avant de tenter de le démouler. Il est encore tendre et fragile à la sortie du four.

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welcome to Early Brawd!

A place where real food is elevated to a new level!
Here you’ll find traditional and modern recipes for every occasion, from decadent desserts to nourishing breakfast and healthy treats. Everything is plant-based, mostly gluten-free and allergy friendly, so all the food lovers can find something to satisfy their sweet tooth!

MORE ABOUT ME →

Hey there! I’m Alice

welcome to Early Brawd!

A place where real food is elevated to a new level!
Here you’ll find traditional and modern recipes for every occasion, from decadent desserts to nourishing breakfast and healthy treats. Everything is plant-based, mostly gluten-free and allergy friendly, so all the food lovers can find something to satisfy their sweet tooth!

MORE ABOUT ME →

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Take your photography to the next level and transform your photos in a single click with my Lightroom presets for mobile and desktop. And if you’re still hungry, get access to exclusive recipes with my e-books!