Pumpkin and chestnut clafoutis

Pumpkin and chestnut clafoutis

15 min
50 min
4 people

Ermitage cheese used : Emmental

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  • Fondam Ermitage 50g of diced Emmental Ermitage
  • flour 100g of wheat flour
  • milk 35cl of milk
  • eggs 3 eggs
  • pumpkin 150g of pumpkin
  • chestnuts 50g of chestnuts
  • dried sage 1 pinch of dried sage
  • salt 1 pinch of Salt
  • pepper Pepper


  1. Dice the pumpkin and cook in salted water for 10 minutes. Drain.
  2. Meanwhile, mix the flour, milk and eggs in a bowl. Add salt and pepper.
  3. Add the pumpkin and chestnuts. Pour into a baking dish.
  4. Top with diced Emmental From’Gourmand and sage.
  5. Bake for 40 minutes at 190°C (gas mark 6).

Gourmet tip

Pumpkin can be replaced by cooked broccoli.