Whereas chestnuts aren’t a preferred ingredient within the US, we’re fairly assured that this candy chestnut and clementine pizza from French chef, Manon Santini (@manon_santini), will turn into a brand new dessert favourite. With their starchy, meaty inside, chestnuts create a stunning base for a thick, creamy custard, and for the pizza, it is unfold over a light-weight, crispy dough with a tasty almond praline.
Topped off with juicy, candy clementines, plus extra almonds for crunch and marron glacé (candied chestnut items), you’ll have an unforgettable vacation deal with that can make your visitors swoon.
Word: If making your personal dough, be sure you put aside 4 to five hours earlier than beginning to prepare dinner. Take a look at our Classic Pizza Dough recipe for suggestions and method. In case you can’t discover any marron glacé, or don’t have the finances, to not fear –– your dessert will nonetheless style divine.
Time
3 hours passive
3 to 4 hours lively
6 to 7 hours whole
Yield
Two 10 ½ inch (27 centimeter) pizzas, folded
Hydration
59%
Tools
4 piping luggage
Mixer/blender
Parchment paper
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Pizza Peel
Ooni Pizza Wheel
Substances
For the chestnut custard:
1 cup (250 grams) milk
¼ of vanilla bean seeds, reduce lengthwise with seeds scraped out
2 ½ teaspoons (10 grams) caster sugar (or any wonderful sugar)
3 egg yolks (50 grams)
4 tablespoons (30 grams) cornstarch
3 ½ tablespoons (50 grams) butter, small cubes
¼ cup (70 grams) chestnut spread
1 ¾ tablespoons (25 grams) liquid double cream, chilly
For the clementine marmalade:
4 to five (250 grams) complete clementines
½ orange
¼ cup (70 grams) caster sugar
½ vanilla bean, reduce lengthwise with seeds scraped out
3 ½ tablespoons (50 grams) lemon juice
For the praline almond vanilla:
3 tablespoons (44 grams) water
½ cup (115 grams) caster sugar
¼ vanilla pod, reduce lengthwise with the seeds scraped out
2 ¼ cups (250 grams) almonds, complete
½ teaspoon (2 grams) fleur de sel
For the meeting:
Durum wheat semolina, for dusting
1 marron glacé, reduce into smaller items (non-obligatory)
Two 280-gram classic pizza dough balls
¼ cup (70 grams) chestnut spread
1 clementine, in ½ part items
1 piece of marron glacé (non-obligatory), reduce into 6 sections
Handful of almonds, sliced
Recent herbs (Manon suggests lemon basil, however that is non-obligatory!)
Technique
For the chestnut custard, pour the milk right into a saucepan together with ¼ of the vanilla bean seeds. Convey to a boil, then take away from warmth.
In a medium heat-safe bowl, whisk the sugar and egg yolks collectively, then whisk the cornstarch in.
Subsequent, pour the recent milk over the egg combination – be sure you add small quantities at a time in order to not prepare dinner the egg yolks. Then add all of it again into the saucepan and produce to a boil. Cook dinner for two minutes, stirring regularly (the feel ought to thicken).
As soon as the pastry cream is cooked, add the butter, chestnut unfold and double chilly cream to the combination.
Switch the combination to a bowl to chill down, then cowl it with plastic wrap to seal and preserve air from getting in – this prevents condensation and a movie from forming on the floor. Let it cool for10 minutes then set it in your fridge for about 3 hours. As soon as cooled, whisk till easy, then fill a piping bag with the combination.
For the clementine marmalade, prick the orange and clementines a number of instances with a fork or the tip of a knife, then blanch 3 instances.
Tip: blanching helps take the bitterness out of the fruit whereas preserving the intense coloration. Begin with a saucepan of chilly water, then add the orange and clementines and boil for 30 seconds. Take away the fruit, change the water then repeat 2 extra instances.
As soon as cooled, peel, part and seed one clementine and set it apart for later – this will likely be used to high the pizza after it’s cooked. Minimize (however don’t peel) the remaining clementines and orange into quarters, take away the seeds and reduce the quarters into skinny slices.
Place the clementines and orange items right into a blender and mix finely, then add the sugar, ½ vanilla pod seeds and lemon juice.
Mix a number of instances till you get a marmalade-like consistency and easy texture.
Tip: In case you haven’t achieved a easy texture on the primary mix, put the fruit combination again in a saucepan over medium warmth for 20 to 25 minutes or till a thicker, softer consistency has been achieved. Put the combination again into the blender and mix till you get a easy, marmalade-like texture.
Let cool, then fill a piping bag with the combination and set it within the fridge.
For the praline, add the water, sugar and vanilla pod seeds in a medium saucepan and prepare dinner on medium warmth at 230°F (110°C) – use a thermometer to examine the temperature to keep away from burning the caramelized sugar. Subsequent,stir within the almonds and blend till the sugar crystalizes and coats the almonds.
As soon as the combination has crystallized, depart it on medium warmth till it turns a darker, extra caramelized coloration.
Subsequent, take away the combination from the warmth and pour it onto a baking sheet lined with parchment paper and let cool to room temperature.
Whereas the combination cools, fireplace up your Ooni oven to 626°F (330°C) – use an infrared thermometer to examine the temperature to get essentially the most correct studying.
Add fleur de sel to your praline, place within the blender and blend till it turns into thicker, then pour it right into a piping bag and put aside.
Frivolously flour a piece floor with the durum wheat semolina, then roll out your pizza dough. Fold the dough over itself within the form of a half moon, then place on a evenly floured pizza peel.
As soon as your oven has reached 626°F (330°C), launch the dough into your oven and prepare dinner for about 4 to five minutes, rotating the pizza each 20 seconds to make sure a fair prepare dinner.
Instantly after you are taking the pizza out of the oven, slice open the half moon form and pipe ¼ of the chestnut custard and praline mixtures onto the dough in a easy, forwards and backwards movement.
Fold the pizza over right into a half moon once more; then, with ¼ of every combination within the piping luggage, draw extra strains excessive of the pie, interspersing them as evenly as doable.
Tip: Manon suggests piping on this order: chestnut unfold, chestnut custard, almond praline and marmalade.
End off your dessert with a number of items of clementine sections, marron glacé, sliced almonds and lemon basil leaves. Slice, serve and luxuriate in When you have any leftover unfold, reserve it in a glass jar and unfold over toast for a tasty snack!
