Bake Off Crème de la Crème - Episode Guide

The first three teams must produce three different patisserie items - framboisier, paris-brest and a cylindrical petit gateau.

In the second heat, a team from the British Armed Forces meet the only all-women team in the competition and a team from a world-famous London hotel. To secure a place in the semi-finals, the teams must impress the formidable judging panel of Benoit Blin, Claire Clark MBE and Cherish Finden. In the Miniatures Challenge, the teams are asked to produce 36 opera slices, 36 babka knots and 36 petits gateaux in the shape of a sphere, invented by the teams themselves. They have just three hours to make all 108 pastries. In the Showpiece Challenge, the team are asked to reinvent a popular British dessert as a fine-dining experience and present it as a dazzling showpiece display. The humble dessert getting the five-star makeover this week is trifle. The results are simply jaw-dropping but which team will please the judges?

Eager to please the judges this week are two teams of chefs who work in upmarket patisserie shops, while the third team hails from the kitchens of an exclusive Scottish hotel. In the Miniatures Challenge, the teams are asked to produce 36 petit antoine chocolate slices, 36 macaroons religious, and 36 pyramid-shaped cakes invented specially for the competition. In the Showpiece Challenge, the teams are asked to reinvent a popular British dessert as a fine-dining experience and present it as a dazzling showpiece display. This week, the dessert getting the five-star makeover is lemon meringue pie. There is no shortage of drama, with clouds of dry ice,

Three more teams compete. In the Miniatures Challenge, the teams must produce 36 St Marc slices, 36 sfogliatelle and 36 small domed cakes invented specially by the teams. Identical batches of perfect bakes are what the judges are looking for so this is all about precision cooking in high volume with immaculate results. With just three hours to make 108 pastries, which captain will take their team to the top of the leader board? In the Showpiece Challenge, the team are asked to reinvent a popular British dessert as a fine-dining experience and present it as a dazzling showpiece display. This week, sticky toffee pudding gets the five-star treatment. The teams' extraordinary designs include a model of the Lake District and a brandy snap tower which glows in the dark. Ambitious and risky, but will the judges be impressed? And who will be back to bake again in the semi-finals?

Celebrated chef Tom Kerridge hosts the search for Britain's best team of pastry chefs. In the final heat, three more teams hope to secure their place in the semi-finals. In the Miniatures Challenge, the teams have just three hours to produce 36 dacquoise slices, 36 fruit tartlets and 36 petits gateaux in the shape of a cube. They need to make every batch identical in size and shape and avoid Cherish getting out her ruler. But will they impress Benoit and Claire with their innovative flavour profiles? In the Showpiece Challenge, the team are asked to reinvent a classic homemade dessert as a fine-dining experience. For this heat, chocolate cheesecake is transformed into three stunning showpiece displays. One team takes its inspiration from the ancient Aztecs while another travels back to ancient Greece. The third team opts to avoid a theme altogether, instead focusing on making the best possible cheesecake. Which tactic will pay off when the final scores are revealed?

As the competition reaches the semi-final stage, Tom Kerridge welcomes back Liam's team from the armed forces, the supermarket inventors led by James and Sajeela's Park Lane boys. In the Miniatures Challenge, the teams must once again up their game as the judges set one of the sternest tests of a pastry chef's skill, breakfast pastries. With only three hours to make 144 perfect pastries, there is no margin for error. Then, for the Showpiece Challenge, the teams must construct large and elaborate chocolate containers filled with three different types of confectionery: dipped chocolates, nougat and pÔte de fruits. The teams' designs take inspiration from the world of showbusiness, the far east and a family love story, but which will find favour with the formidable judging panel?

In the second semi-final, three teams must build large and decorative chocolate structures to display different types of sweets.

The final three teams must present a fine-dining dessert banquet with enough desserts to feed 100 guests. Who will triumph?

Angus Deayton hosts the search for Britain's best team of pastry chefs. The pastry competition returns in a revamped knockout format, as five teams battle to stay in the competition and make it through to the next heat in their half of the draw. The teams are put through two testing challenges in just 36 hours, presided over by returning judges Benoit Blin and Cherish Finden. The first challenge demands that the teams make 36 identical moka au cafe slices and 36 identical napoleons, in just three hours. The second challenge demands that they each make an extraordinary showpiece dessert by reinventing the classic peach melba in just four hours. The team with the lowest total score at the end of the final challenge leaves the competition.

It is the second heat of the first leg of the competition and judges Benoit and Cherish want more miniatures - 36 uniform eclairs and 36 identical mont blancs. For their showpiece, the teams are tasked with making arguably the most important cake of one's life - a gateau de mariage. But when the final points are tallied, one team will have to leave.

Angus Deayton hosts the search for Britain's best team of pastry chefs. Three teams face the juggling act of making 72 perfectly baked viennoiseries.

This time, it is the pavlova, the iconic dish inspired by a legendary ballerina, which see the teams strive to create meringue-based masterpieces, as elegant as they are delicious. But at the end of the two days, who will win enough points to progress to the next heat and which team must deal with the disappointment of exiting the competition at this early stage?

The four remaining teams of professional pastry chefs must master petit gateau, creating 36 identical petite charlottes and 36 shaped macarons in just two hours. For their final challenge, the teams must put an innovative spin on the classic towering French celebration cake, the croquembouche. Who can reach new heights and create a skyscraping choux bun showpiece in just four hours and who will face a dramatic fall from grace and the disappointment of leaving the competition?

The heats draw to a close as two teams battle it out for the last two semi-final places. For the miniature challenge, judges Cherish Finden and Benoit Blin ask the teams to create not only 72 designer viennoiserie, putting their own creative spin on breakfast classics, but also 72 exquisite, flavour-filled rolled petits fours. For their second challenge, the judges ask the teams to construct towering chocolate showpieces, along with 108 moulded chocolate bonbons, using the theme of the sky at night as their inspiration. Who will have the imagination and technical flair to master moulding chocolate on a grand scale and the delicate finesse required to craft delicate flavour-filled bonbons? The two top scorers will make it through to the semi-final.

In the first semi-final, the teams must create six identical and multi-layered crown entremet - large circular sharing desserts comprising of many complimentary flavours and textures. At the same time, they have to prepare all the elements needed to perform a spectacular piece of gourmet theatre known as live table plating, creating a dessert drawing on the theme of tropical fruits. At the end of the challenge, the teams are given three minutes to transform their table into a gastronomic work of art, under the unwavering gaze of judges Cherish Finden and Benoit Blin. For their next challenge the teams are required to display their mastery of one of the most highly regarded skills in patisserie, sugar craft. Over four hours, they must produce a jaw-dropping sugar showpiece, along with three types of delicious confectionery, all reflecting the theme of an English country garden.

In the second semi-final, the teams must each create six perfectly uniform buche entremet - large log-shaped sharing desserts comprising multiple layers of flavours and textures. At the same time, all the elements required for their live table plated dessert must be prepared. At the end of the challenge, the teams are asked to perform a three-minute piece of gastronomic theatre in front of judges Cherish Finden and Benoit Blin, evoking the theme of orchard fruits. For the showpiece, the teams must build an incredible centrepiece made entirely from sugar, based on the theme of a jungle paradise. They must also create three types of mouthwatering confectionary - 240 sweets in total. After all that, the points are added up and one team has to bid farewell, whilst the other wins the remaining place in the grand final.

Hosted by Angus Deayton in the sumptuous setting of Firle Place, Sussex, television's toughest bake off reaches its dramatic conclusion, as two teams of professional pastry chefs lock horns over the most demanding assignment yet. This monumental task takes the form of a single, epic eight-hour challenge, which is judged and then served to over 100 assembled guests in the Great Hall, including friends, family and familiar faces from across the series, in a party hosted by Lord and Lady Gage. Judges Cherish Finden and Benoit Blin are demanding a spectacular display, comprising of an awe-inspiring sculptural centrepiece and eight batches of immaculately presented, mouthwatering desserts, all based around a theme of the teams' choosing. But who will impress the judges the most with their command of flavour and texture and who will have the edge when it comes to audacious originality and eye-popping artistry? At the end of it all, one team is crowned Creme De La Creme champions 2017.