Mary Berry challenged the celebrities to make a French Paris-Brest dessert, pastries filled with praline and cream, for their technical challenge on The Great Sport Relief Bake Off 2016.

The ingredients for the choux pastry are: 112g strong flour, 4 tbsp full-fat milk, pinch table salt, pinch caster sugar, 55g unsalted butter, 4 medium free-range eggs, 3 lightly beaten and 1 for egg wash and handful flaked almonds.

For the praline: 200g caster sugar and 100g blanched hazelnuts.

For the filling: 600ml double cream, 1 vanilla pod, sliced in half lengthways and seeds scraped out and icing sugar, to dust.