Andre Garrett served up delicious Paris-Brest with flaked almonds and a praline cream creme patisserie on James Martin’s Saturday Morning.

The ingredients are: For the choux paste: 150g unsalted butter, 225g plain flour, sifted, 7 eggs, 1 tbsp of caster sugar and 15g flaked almonds.

For the Creme Patisserie: 6 egg yolks, 125g caster sugar, 30g corn flour, 10g plain flour, 550ml milk, 15ml vanilla essence / 1 vanilla pod and 30g smooth praline paste.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.