For the chestnut custard, pour the milk into a saucepan along with ¼ of the vanilla bean seeds. Bring to a boil, then remove from heat.

In a medium heat-safe bowl, whisk the sugar and egg yolks together, then whisk the cornflour in.

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).

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

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.

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.

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

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

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

Let cool, then fill a piping bag with the mixture. Place in the fridge until ready to serve.

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.

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

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

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

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

If using marron glacés, cut into smaller pieces.

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.

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.

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.

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!