Flourless Orange Pie with Hazelnuts

Hazelnuts dacquoise:

1. Preheat oven to 160 degrees.
2. In a food processor with a steel blade put hazelnuts, powdered sugar, cornstarch and orange zest and process until you get a fine powder.
3. In a bowl of mixer with whipping attachment whip egg whites and salt until pale foam begins to form.
4. Add the sugar gradually and continue beating at high speed until you get a stable glossy meringue.
5. Add the powdered dry ingredients into the meringue and fold gently but firmly until the mixture is smooth and stable. It is important to avoid over-processing of the mixture, which could break down the meringue.
6. Transfer the mixture into a pastry bag with a 2-3 cm round piping tip.
7. Pipe the bottom of the pie in the bottom of the pan, and then drizzle crowded mounds on the edges in order to create a crust-like shape.
8. Bake for about 20-25 minutes until golden and set.
9. Cool completely at room temperature and then cool for about 1 hour in the freezer.
10. Using a knife, go through the sides of the pan in order to extract the base. Refrigerate until filling and decoration.

Orange cream:

1. In a medium saucepan put egg yolks, orange juice, sugar and cornstarch and whisk until blended.
2. Put on medium heat and cook, while constantly whisking, until you get a smooth and thick cream.
3. Add in butter and stir until it is absorbed and dissolved in a mixture.
4. Transfer the cream into a sealed box and let it cool in the refrigerator for 2-3 hours, until it is completely set.
5. Whip the cream until you get a stable cream.
6. Add the whipped cream into the orange cream and fold gently until you get a smooth cream.
7. Pour the cream over the baked crust and level the top.
8. Peel the oranges and create segments. Arrange the orange segments in a fan on top of the cream. Serve immediately.