• 2 spoons full of chestnut flour,
  • 2 tablespoons of oil,
  • ¼ liter of milk,
  • 75 g of Gruyère,
  • 2 eggs



In a saucepan heat the oil over low heat.

Add the chestnut flour as a whole.

Stir and cook for a while stirring.

Stop the roux before it turns blond by pouring cold milk.

Bring to a boil, stirring constantly, season with salt and pepper.

Separate the whites from the yolks. Mix the yolks with this béchamel a little cooled.

Add the grated cheese and add the whites beaten in very firm snow, gently.

Put the mixture in a buttered mold and cook for 45 minutes in a hot oven.