Bake Off: The Professionals

The teams make savoury Paris-Brest and savarin, and create a celebration St Honoré to serve 150 people. Who has the patience of a saint to secure a spot in the final six?

The teams make identical framboisier and turn American camping favourite s'mores into a high-end patisserie. Who will leave the judges wanting s'more? And whose dreams will melt away?

The teams create judge Benoit's 'Le Café Crème' and a gardening-themed illusion showpiece with a hidden veg-inspired desserts. Whose patisserie prowess will blossom and who'll be bottom of the heap?

The teams create savoury pâté en croute, modern religieuse, and a glamorous wedding mille-feuille showpiece. But who will flake under the pressure and be leaving in tiers?

The teams channel all their patisserie experience into creating 24 identical fruit tarts and 24 of the French dessert petit Antoine. They then have five hours to create a showpiece inspired by a Japanese garden, adorned with roll cakes full of flavour. Ellie Taylor and Liam Charles follow their progress, while Benoit Blin and Cherish Finden taste their efforts

Ellie Taylor and Liam Charles welcome a fresh batch of professional pastry chefs to compete for the title. Judges Cherish Finden and Benoit Blin set the tasks, beginning with a secret challenge, which sees them working without a recipe to create one of Cherish's own creations, the Apple Tin. Then they serve up a food-and-drink-inspired showpiece with a hidden Victoria sandwich elevated to new heights, far from its humble beginnings

The teams make savoury croissants, perfectly filled maritozzi and playtime-themed choux showpieces. Who will be filled with high spirits, and who will flake away?

The teams make sticky toffee puddings and charlotte à la russe, before channelling their inner fashionistas in haute couture showpieces dressed with aperitif-flavoured desserts

Six new teams take on the classic coffee éclair and create Trompe l'oeil showpieces with hidden tarte Tatins. Whose patisserie prowess will see them through to the next round?

The teams make pain Suisse, savoury brioche doughnuts and a circus-themed choux showpiece. Whose time will be cut short, and who'll rise to the occasion?

The teams make custard tarts, cotton cheesecakes, and carnival structures adorned with exotic desserts. Who'll have egg on their face and be going home for good?

The new batch of bakers make individual tarte aux fraise, a chocolate amenity and musical Trompe l'oeil showpieces with hidden pecan pies

Who will conquer the safari-themed showpiece and whose adventure will come to an end?

The remaining teams must create reimagined millefeuille and pavlovas served in never-before-seen ways. In the second challenge they must create a showpiece display featuring religieuse designed to look like their favourite musical icons.

Six new teams produce perfect Prinsesstårtas and transform the humble bread and butter pudding. Whose fairy-tale ending will be cut short, and who will stay in the competition?

The teams tackle chocolate figurines, nutty desserts and archaeology-themed chocolate bars.

The five remaining teams create 24 reimagined tarts and 24 peach melbas, before attempting a pièce montée of 160 individual choux buns, inspired by the theme of 'Mad Science'.

The new batch of chefs rely on their patisserie instincts for their first challenge, before transforming the classic banoffee pie. Whose opéra aux fruit will hit the high notes?

The four remaining teams from this heat ooze into Chocolate Week as they conquer perfectly spherical desserts, before constructing mythical chocolate showpieces and 48 chocolate bars.

The five best teams from last week tackle mini celebration cakes and a patisserie classic, the Les Misérables, before creating a grand pièce montée with two flavours of choux buns.

Six new teams make Mont Blancs and a chocolate amenity, without any recipes to follow, before transforming the classic trifle into a fine-dining showpiece with towering sculptures.

The bakers face yet another challenge when they have to come up with new ideas for Focaccia. They also have to design a new pattern for milk bread.

The teams must create 24 perfect savoury slices and 24 layered crepe cakes in just three-and-a-half hours. In the second challenge, they only have five hours to make 160 choux buns for a Greatest Sporting Moments themed pièce montée.

The search for Britain's best patisserie team returns. Liam Charles and brand-new host Stacey Solomon welcome a new batch of pastry chefs, who tackle strawberry fraisiers and towering sculptures.

It's chocolate week and the four remaining teams in this heat tackle a secret challenge, before showing off their patisserie prowess in a house of horrors-themed showpiece.

The teams make 24 carrot-shaped desserts, which must taste of anything but carrot, before creating a grand Religieuse a l'Ancienne showpiece with two different flavours of eclairs.

Six new teams tackle two miniature classics, lemon meringue pie and tiramisu, as well as transforming the humble fruit crumble into breathtaking towering edible showpiece sculptures.

It's chocolate week and the teams must master perfection in a surprise challenge, before constructing mechanical showpieces, complete with chocolate bons bons and a moving part.

The teams create magical desserts that look exactly like mushrooms but taste of anything but. Meanwhile, a heroes and villains-themed occasion showpiece is adorned with 160 macarons.

The teams tackle two miniature classics, Tarte Piémontaise and the Jaffa Cake, plus strawberries and cream with edible showpiece sculptures.

The four remaining teams in this heat face chocolate week and a secret challenge, before making skyline-inspired towering chocolate showpieces and geometric chocolate tarts.

The five remaining teams in this heat make layered vegetable cake slices and tomato shaped desserts, before creating an allotment-themed pièce montée made from 160 choux buns.

Six new teams make tarte chiboust vallée d'Auge and rice puddings, before reinventing the Key lime pie, complete with breathtaking towering edible sculptures, for their showpiece.

It's chocolate week, and the remaining teams are pushed to their limits with a secret, never-before-seen challenge, before creating firework-themed explosive chocolate showpieces.

The five remaining teams make the classic layered dessert millefeuille, master the art of illusion, and create a bird-themed pièce montée adorned with Paris-Brest

The toughest Bake Off on TV returns. The six teams tackle two miniature classics, strawberry tarts and fruit salad, before reinventing the retro pineapple upside-down cake.

Chocolate Week features a secret recipe challenge, and a Showpiece in which the teams have five hours to produce a magnificent sun, sea and sky-themed extravaganza with three types of chocolates. Their creations must demonstrate a mastery of chocolate, consummate technical ability, artistic flair - and a moving part.

The remaining teams feel the heat rising as they must produce pristine, perfect cheesecake slices, pear-shaped desserts, and a themed pièce montée with two different flavours of choux buns.

The remaining teams bake two dozen gateaux Basques and tartes Tatin before reinventing teatime classic the Battenberg Cak, where only the extraordinary will do.

Things are getting tougher for the teams with an unseen secret recipe challenge and a magnificent showpiece featuring moving parts

The five teams of pro pastry chefs make layered fruit cake slices, lemon-shaped desserts and an éclair tower. But one team's patisserie journey is about to come to an end...

The toughest Bake Off on TV returns, inviting teams from top hotels and restaurants to do battle. This time, six teams tackle Linzer tortes, Bakewell tarts, and a red velvet cake.

Liam Charles and Tom Allen put the remaining teams to the test with a secret recipe challenge, then gives them a chance to impress judges Cherish Finden and Benoit Blin with their showmanship by making a chocolate showpiece inspired by the theme of the four seasons.

The teams take on a fruit roulade and opera slices. They also remodel the classic French pastry, the religieuse.

Cherish Finden and Benoit Blin challenge the bakers to prepare two batches of perfectly uniform miniature classics - 24 pont neufs and 24 tartes au citron - in just three and a half hours. For the showpiece challenge, they must reinvent a classic Eton mess and turn it into a masterpiece of their own devising.

The four remaining teams are challenged to demonstrate their skills with chocolate, and for the first challenge, they must rely on their patisserie knowledge to succeed in a test where the recipe is a secret. They must then produce a showpiece on the theme of masked balls, which must incorporate two types of filled and moulded chocolates and a moving part.

The five teams take on a layered slices challenge including tiramisu. There's also a Showpiece of 36 servings of croquembouches. The lowest ranking outfit will be eliminated.

The teams compete to make perfect batches of miniature classics - 24 conversations and 24 tartes aux fruits - as well as a reinvented Black Forest gateau