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1
Roast and Peel the Chestnuts
25 Mins
Oven at 200°C (400°F)
Score a cross in the flat side of each chestnut and roast for 20 minutes until the shells split open. Tip them into a cloth, squeeze gently, and peel off shell and skin while warm. You need 500 g peeled.
Roast in a single layer — piled-up chestnuts steam instead of roasting and will not peel.
Done when: Shells split open and the nuts peel cleanly, golden inside.
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2
Bake the Meringue Kisses
75 Mins
Oven at 110°C (225°F)
Whisk the egg whites until soft peaks form, then add the 100 g caster sugar a spoon at a time, whisking until the meringue is stiff and glossy. Pipe small kisses onto a lined tray and bake at 110°C (225°F) for 60 minutes, then leave in the turned-off oven until completely cold and crisp.
Any trace of yolk or grease stops the whites whipping — wipe the bowl with lemon juice first.
Done when: Meringues are crisp all the way through and lift cleanly off the paper.
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3
Make the Chestnut Purée
15 Mins
Medium heat, about 90°C (195°F)
Put the peeled chestnuts in a pan with the 80 g caster sugar, butter, milk, kirsch and vanilla. Warm gently for 5 minutes, then blend or push through a food mill until completely smooth, adding a spoon of milk if it is too stiff to pipe.
Blend while the purée is still warm — cold chestnut purée turns stiff and grainy.
Done when: A smooth, soft purée that holds a ribbon when the spoon is lifted.
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4
Press the Vermicelli Strands
10 Mins
No heat — work at room temperature, about 20°C (68°F)
Spoon the warm purée into a vermicelli press, a potato ricer with fine holes, or a piping bag with a small multi-hole tip. Press the strands in loose nests onto plates or into glass bowls, building each one into a small mound.
Work with the purée while it is warm and soft — if it cools and stiffens, warm it gently with a spoon of milk.
Done when: Fine, even strands in a loose, soft nest, like a little pile of noodles.
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5
Top with Cream and Serve
5 Mins
Serve cold, about 8°C (46°F)
Whip the double cream with the icing sugar until it just holds soft peaks. Pipe or spoon the cream generously over each nest, set a meringue kiss on top, and scatter dark chocolate shavings over everything. Serve cold, straight away.
Whip the cream only to soft peaks — over-whipped cream turns grainy and will not pipe smoothly.
Done when: A pale chestnut nest crowned with white cream, a crisp meringue and dark chocolate shavings.
auto_awesome Finishing Touches & Plating
Serve the vermicelles cold, in glass bowls so the strands show, with the meringue kisses on the side for anyone who wants extra crunch.
Switzerland
40m
