1: For the chestnut custard, pour the milk in a saucepan, along with the ¼ vanilla bean.

Slowly bring to a boil, then remove from heat.

2: In a medium, heat-safe bowl, whisk the sugar with the egg yolks, then add the cornflour.

3: Next, pour the hot milk over this mixture a little at a time (this will ensure you don’t scramble the eggs!).

Add it back to the saucepan, bring to a boil and cook for 2 minutes, continuing to stir (the texture should thicken).

4: Once the pastry cream is cooked, add the butter and chestnut spread and cold cream to the mixture.

5: Transfer the mixture to a bowl to cool down.

Place cling film directly on top to seal it and prevent any contact with the air. This prevents condensation and the formation of a film on the surface. Wait 10 minutes for it to cool down a bit before putting it in the refrigerator for about 3 hours, until it is cold. Once cooled, whisk the cream until smooth, then fill a piping bag with the mixture.

6: For the clementine marmalade, prick the orange and clementines with a fork or the tip of a knife, then blanch 3 times.

Blanching allows you to remove bitterness from the fruit, as well as preserve the bright colour. Start with a saucepan of cold water, place the orange and clementines inside and bring to a boil for 30 seconds. Remove the fruit, change the water and repeat this process 2 more times.

7: Once cool, peel the clementines and orange, cut into quarters and remove the seeds.

8: Place the clementines and orange sections in a mixer and blend finely, then add sugar, ½ vanilla bean and lemon juice.

9: Blend multiple times until you get a marmalade-like consistency and smooth texture.

Pour the mixture into a saucepan on low heat for 20 to 25 minutes until it softens, then transfer it back to the blender and blend again.

10: Let cool, then fill a piping bag with the mixture.

Place in the fridge until ready to serve.

11: For the praline, in a medium saucepan add the water, sugar and vanilla.

Cook on medium heat at 110°C, then add the almonds and cook until the sugar crystalizes.

12: Once you have reached “sablage,” or caramelisation, leave on medium heat until you obtain a dark caramelised colour.

13: Once ready, remove the mixture from the heat and pour directly onto a baking sheet covered in greaseproof paper.

14: While letting the mixture cool to room temperature, fire up your Ooni oven to 330°C, checking the temperature with an infrared thermometer.

15: Add fleur de sel to your mixture and mix until until you obtain a thicker texture; pour into a piping bag and set aside.

16: Before rolling out your pizza dough, peel the clementines and remove the segments.

If using marron glacés, cut into smaller pieces.

17: Roll out the pizza dough onto a surface floured with the durum wheat semolina flour.

Fold the dough over itself in the shape of a half moon, then cook for about 4 to 5 minutes at 330°C, remembering to turn the pizza every 20 seconds so that it cooks evenly.

18: When the pizza comes out of the oven, slice open the half moon shape and add the chestnut custard and the vanilla praline to the inside.

19: Fold the pizza over into a half moon again.

Bring out your piping bags and draw lines over the top of the pie, interspersing them. 

Tip: Manon suggests this order:chestnut spread, chestnut custard, almond praline and then the marmalade.

20: Finish off your dessert with a few pieces of clementine sections, marron glacé, chopped almonds and lemon basil leaves.

All that's left to do is cut up the pizza and eat it!