The chestnut and orange torch by Farid Chehab and Nicole Razzouk

Chestnut mixture

1. Pour the heavy cream into a stand mixer and whip at medium speed.
2. When the cream develops a shaving cream texture, add the granulated sugar and increase the mixer speed.
3. Once the mixture becomes thick, incorporate the chestnut paste, chestnut cream, candied orange syrup, very finely sliced orange zest, and orange liqueur.
4. Beat for one additional minute and set aside.

Vermicelli mixture

1. In a mixing bowl, add 170 grams of the just-prepared chestnut mixture.
2. Add the chestnut paste.
3. Mix well.

Meringue

1. Whip the egg whites until soft peaks form.
2. When the whites have a shaving cream texture, add the granulated sugar.
3. Once the mixture is stiff, gently fold in the powdered sugar with a spatula (with a flexible flat tip).
4. Using a pastry bag, pipe 15 cm diameter circles.
5. Bake at 120 degrees Celsius for 20 minutes, then leave to dry at 80 degrees Celsius.

Assembly:

1. Pipe the chestnut mixture in a spiral on a meringue.
2. If desired, add candied orange zest on top.
3. Gently place another meringue on the piped chestnut mixture and repeat the operation two more times (for a total of three meringues).
4. Place the vermicelli mixture in a pastry bag fitted with a vermicelli tip (with holes).
5. Pipe the vermicelli mixture all around the torch so that the vermicelli also covers the sides along the whole height. Note: The vermicelli mixture must be cooled before piping so it is firm enough to hold its shape.
6. Dust with cocoa powder and add some orange zest on top if desired.

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