Bake Off: The Professionals - Episode Guide

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.

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.

For Chocolate Week, the teams face a secret recipe challenge. There's also a showpiece based on a masked ball that requires two types of chocolates and a moving part!

The teams must reinvent the classic Eton mess while also tackling an exceedingly tricky challenge making perfect miniature classics, including 24 tartes au citron

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

The remaining teams take on a secret recipe challenge as well as a chocolate showpiece inspired by the theme of the four seasons, requiring huge feats of patisserie skill

The competition takes a new twist with new rivals and fresh challenges - including puff pastry and a romance-themed sugar showpiece including two types of delicious confectionery.

The theme is childhood, with a tiered macaron cake and lollipops, and a spectacular sugar and chocolate fairy-tale showpiece

The last four teams compete to create an impressive three-tiered cake, while also performing a spectacular piece of gourmet theatre known as live plating.

It's crunch time as the three remaining teams take on a marathon challenge creating a lavish banquet display for 80, with four desserts and a towering showpiece. Who will win the title?

In the first of two heats, judges Cherish Finden and Benoit Blin set a pair of exceedingly tricky challenges for six new teams. The first requires them to finely craft two batches of perfectly uniform miniature classics - 24 Linzer tortes and 24 Bakewell tarts - in just three and a half hours. For the second challenge - the Showpiece - the teams are required in five hours to reinvent a classic dessert - the red velvet cake. Can the teams transform the ordinary into the extraordinary? At the end of the two days, one of the teams must leave the competition.

The five remaining teams of professional pastry chefs face the scrutiny of judges Cherish Finden and Benoit Blin in Britain's toughest patisserie competition. No pastry is left unturned in a challenge requiring the teams to create 24 layered fruit cake slices and 24 lemon-shaped desserts. For their final challenge, the teams have five hours to create an eclair tower to serve 48 people. So whose patisserie journey will continue and whose will come to an end?

Hosted by Liam Charles and Tom Allen, the four teams face Asia week with the judges Cherish Finden and Benoit Blin pushing them to their limits with a secret recipe challenge. For the Showpiece the teams construct chocolate towers with a moving part. By the end of the show, one team will have to leave the competition.

This time, judges Cherish Finden and Benoit Blin set the teams two tricky challenges. The first one requires two batches of perfectly uniform miniature classics - 24 gateaux Basques and 24 tartes Tatin, in just three and a half hours. For the showpiece challenge, the teams have five hours to reinvent a classic dessert. The dessert is the Battenberg, with teams striving to create an extraordinary version of this teatime favourite.

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.

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 best six teams from both sets of heats are combined, facing new rivals and new challenges as they battle it out for a place in the quarter-final. For Holiday Week, the teams must create 24 classic brioches polonaises and 24 savoury Danish pastries in just four hours. For their next challenge, the teams take judges Cherish Finden and Benoit Blin on a journey with their holiday-themed Showpieces.

In the quarter-final of the competition, the teams are challenged to prepare 24 ice-creams and 24 doughnuts in just four hours, before creating a spectacular Showpiece incorporating confectionery, sugar work and chocolate. The lowest-ranking team must leave the competition, whilst the remaining four secure their place in the semi-final.

Just four teams remain for the semi-finals, with challenges including the creation of an impressive tower of tarts and a spectacular piece of gourmet theatre known as live plating. At the end of the challenge, the teams are given three minutes to transform their table - and their cake - into a gastronomic work of art, with three of them securing their places in the grand final.

The three remaining teams must fight tooth and mixing bowl to be crowned the winners of this incredibly tough patisserie competition. Judges Benoit Blin and Cherish Finden have for the first time set two challenges for the final - four hours to create a stunning afternoon tea and seven hours to create mind-blowing wedding feast. So which team will impress the judges with their precision, passion and patisserie prowess, to be crowned the winner of Bake Off: The Professionals?

Liam Charles and Tom Allen present 12 professional duos with three challenges. For the first round, they must produce two different types of miniature classics - strawberry tarts and fruit salad. For the second challenge, they must reinvent pineapple upside-down cake and transform it into an incredible fine-dining experience, complete with towering edible showpiece sculptures.

Liam Charles and Tom Allen host the second round of the culinary challenge featuring teams of professional pastry chefs from top hotels, restaurants and small businesses. This week, the five remaining pairs are challenged to create millefeuille that look exactly like eggs and a bird-themed montee which must be adorned with enough Paris-Brest to serve 24. Judges Benoit Blin and Cherish Finden are on hand to assess the results of their efforts and decide which team will be leaving the contest this week.

Liam Charles and Tom Allen set two chocolate-themed challenges for the four remaining teams in the third episode - and one of the tasks they will face has never been seen before in the show. For the climactic showpiece round, the teams are required to make a firework-themed creation, which must incorporate moving parts as well as featuring chocolate entremets. Judges Benoit Blin and Cherish Finde will assess their efforts before deciding which three teams will be continuing to next week's round.

Liam Charles and Tom Allen welcome six new teams into the tent, and challenge them to prepare 24 perfectly uniform miniature classics - tarte chiboust vallée d'Auge and rice puddings. In the second round, they put their own spin on Florida's famous key lime pie, which must be decorated with towering edible sculptures. Benoit Blin and Cherish Findenassess the results and decide who will be going on to the next round.

Liam Charles and Tom Allen set two more challenges to the five remaining teams. Firstly, they must produce 24 perfect and identical layered vegetable cake slices and tomato shaped desserts in just three and a half hours. In the second stage, they must make baskets out of 160 choux buns, which are then filled with everything you might find at an allotment - but all made from sugar. Benoit Blin and Cherish Finden are on hand to assess the results and decide which teams go through to the next round.

Liam Charles and Tom Allen welcome the four remaining teams in this heat to face the challenges of chocolate week. The first round features a mystery assignment that will test the competitors' instincts and teamwork, while the second challenge is to construct a towering showpiece inspired by a famous skyline, incorporating geometric chocolate tarts and moving parts. Judges Benoit Blin and Cherish Finden are on hand to assess their efforts and decide who will be going through to the next phase of the contest.

Liam Charles and Tom Allen welcome back the three best teams from both sets of heats, who join forces to face new rivals and their toughest challenges so far. For the first round, the teams are asked to create 24 perfectly identical classic kouign-amann and soaked babas in just four hours. In the second challenge, they must make a sugar showpiece inspired by insects incorporating 30 lollipops and 30 jelly sweets. Benoit Blin and Cherish Finden have to choose five of the teams to go through to the quarter finals.

Liam Charles and Tom Allen host the quarter final of the baking contest, with the five best teams returning for their most gruelling challenges yet. In the first round, they teams must create 24 macarons and 24 cocktail-inspired desserts, in just three and a half hours. For the second round, they must combine sugar and chocolate work to create a spectacular showpiece that incorporates an edible game for judges Benoit Blin and Cherish Finden to play before they decide who is going through to the semi-final.

Just four teams remain for the semi-finals, with challenges including the creation of an impressive tower of tarts and a spectacular piece of gourmet theatre known as live plating. At the end of the challenge, the teams are given three minutes to transform their table - and their cake - into a gastronomic work of art, with three of them securing their places in the grand final.

Three teams fight to be crowned the winners of 2019 as they create a stunning afternoon tea and mind-blowing wedding feast.

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

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

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.

Six new teams enter the kitchen and for their first challenge they must produce two different types of miniature classics, the lemon meringue pie and the tiramisu - 24 perfect examples of each in three and a half hours. After that judges Benoit Blin and Cherish Finden ask them to take the humble fruit crumble and transform it into a fine-dining showpiece, complete with towering, edible sculptures. 

Tom Allen and Liam Charles present as the pastry chefs create miniature cone-shaped and carrot-shaped desserts - 24 of each. For the second challenge they must serve up a grand occasion showpiece - a Religieuse a l'Ancienne - to serve 24 people, with two different flavours of eclairs and inspired by the theme of time travel. Benoit Blin and Cherish Finden judge their efforts.

The patisserie chefs face chocolate week, beginning with a sharing dessert using both chocolate and a favourite ingredient of judge Cherish Finden. For the showpiece, the teams must construct chocolate showpieces on a house-of-horrors theme, including a moving part, along with 48 smaller treats - all in just five hours. 

The three best teams from both sets of heats face new rivals as they create classic almond pithiviers, individual savoury brioche and striking sugar showpieces.

It's the quarter-final and the teams make Black Forest gateaux and mini roulades, before going back to the 70s as they create disco-inspired sugar chocolate showpiece desserts.

It's the semi-final and the four remaining teams bake batches of perfect petit fours, before creating a magical, teddy bear's picnic-inspired table scene with hidden desserts.

Liam Charles and Tom Allen present the grand final, which sees the remaining three teams pour all of their patisserie passion, prowess and precision into their last two challenges. For the first, they must produce hats made entirely of chocolate, and modelled by the teams themselves. But that's not all. Alongside the headwear, they have to make 24 filled chocolates and 24 confections - all in just four hours. The final seven-hour challenge sees them create a banquet to feed 60 people. Who will walk away with this year's title?

Liam Charles and new-co-host Stacey Solomon present the return of the Channel 4 baking challenge with knobs on, as patisserie teams from establishments in Manchester, Cumbria, Wiltshire, Birmingham and London compete to be crowned the best in Britain. To kick things off, no-nonsense judges Benoit Blin and Cherish Finden set the pastry chefs a secret challenge to create 36 individual strawberry cakes and a chocolate sculpture, with no recipe to work from. For their showpiece, they are tasked to transform an ordinary treacle tart into a fine dining experience.

The teams take all their patisserie skill and spin it on its head by creating 24 savoury slices. They also need to execute razor-sharp precision as they make 24 layered crepe cakes. In the second challenge, the teams must make 160 choux buns to create a Greatest Sporting Moments-themed pièce montée - and they only have five hours to do so. If the teams can make it to the finish line under the watchful gaze of Benoit and Cherish, then they may be able to make it through to the next round.

Liam Charles and Stacey Solomon welcome back the best teams from last week for chocolate week. In their first challenge, the teams must make 24 chocolate cylindrical desserts and 24 desserts celebrating the honeybee. For the showpiece challenge, the teams construct dramatic chocolate showpieces along with 48 chocolate bars, which includes a moving part, inspired by the theme of ancient mythology, all in just five hours.

Liam Charles and Stacey Solomon welcome six new teams from around the UK, and set them the challenge of producing 36 perfect Mont Blancs alongside a chocolate amenity with no recipe to follow, as well as transforming an ordinary trifle into an incredible fine-dining experience with their showpiece.

The teams tackle a layered dessert in the form of mini celebration cakes and a patisserie classic - the Les Misérables, making 24 identical items of each pastry in three and a half hours. After that they create a grand pièce montée with two different flavours of choux buns, producing 80 of each on the theme of the greatest moment in history. Presented by Liam Charles and Stacy Solomon.

The pastry chefs face chocolate week, presenting 24 perfectly spherical chocolate desserts alongside another 24 celebrating the season of spring. for the showpiece they must create a piece inspired by the Tales of the High Seas, mythical pieces, 48 chocolate bars and a moving part. Benoit Blin and Cherish Finden judge their efforts, while Stacey Solomon and Liam Charles keep things going.

Stacey Solomon and Liam Charles bring together the best teams from both sets of heats, whose first challenge is to create 24 classic chaussons aux pomme (apple turnovers) and come up with a new baked creation for the judges. For their second challenge they have five hours to produce a striking sugar showpiece on the theme of A Garden Paradise, along with two types of desserts of their choosing.

Stacey Solomon and Liam Charles present the quarter-final, and to begin with the teams must create 24 illusion desserts, tricking the judges into thinking they are about to eat hot dogs. They must also make their version of a childhood favourite for Cherish Finden - the Singapore ice-cream sandwich - all in three and a half hours. The chefs then face a rollercoaster ride of a challenge as they create sugar and chocolate theme parks, which must also incorporate desserts.

Stacey Solomon and Liam Charles present the semi-final, and in a first for the patisserie contest, the teams must create a plated dessert for each of the judges. With no recipe and just the ingredients and equipment before them, they draw on their experience to produce something that will hopefully stop Cherish Finden and Benoit Blin in their tracks. For the second challenge, they must create an edible table scene inspired by the land of the dinosaurs, with a large macaron cake at its heart.

The search for the best patisserie team in Britain concludes, as Liam Charles and host Stacey Solomon welcome teams of pastry chefs hailing from establishments in Manchester, Cumbria, Wiltshire, Birmingham and London. As always, they face two days of testing challenges judged by world-class pâtissier experts Benoit Blin and Cherish Finden. It's the grand finale, and the remaining three teams pour all their patisserie passion, prowess and precision into this final epic challenge.

Ellie Taylor and Liam Charles welcome a new batch of pastry chefs to the tent and challenge them to create 36 individual opéra aux fruit and one chocolate amenity in three hours. For their showpiece, the teams must transform a classic banoffee pie into a fine-dining experience with edible sculptures. Benoit Blin and Cherish Finden judge.

The five remaining teams throw their experience out the window when they make 24 identical re-imagined tarts. They must tap into their creative sides when asked to serve 24 peach melbas in never-before-seen ways. In the second challenge, the teams create a pièce montée featuring 160 individual choux buns with a `Mad Science" theme.

In the first of the challenges in chocolate week, Ellie Taylor and Liam Charles task the four remaining teams with making 24 chocolate-domed figurines and 24 desserts. For the showpiece challenge, the teams must create 48 chocolate bars, presented within a dramatic chocolate showpiece inspired by archaeology and featuring a moving part. Judges Benoit Blin and Cherish Finden are looking for a tall, beautiful and technically precise creation that is good enough to win a team a spot in the next stage of the competition.

Liam Charles and Ellie Taylor challenge six new teams to produce 36 perfect Prinsesstårta alongside a chocolate amenity with no recipe to help them. The contestants then transform a classic dessert into a fine-dining experience, taking the humble bread and butter pudding and turning it into a towering, edible, showpiece sculpture.

In the first challenge, the remaining teams are tasked with creating 24 reimagined millefeuille and 24 pavlovas in never-before-seen ways. The showpiece display must feature two batches of 24 modern religieuse, designed to look like musical icons.

The remaining four teams tackle the challenges thrown at them in Chocolate Week. They begin by making 24 fruity chocolate desserts alongside 24 desserts celebrating autumn using chocolate. In the showpiece challenge, the teams each create 48 safari-themed chocolate bars to go within a piece with a moving part.

The best three teams from each set of heats are challenged to create a plated dessert for each of the judges that celebrates herbs and spices with no recipe, and only the ingredients laid before them. In a never-before-seen challenge, the teams must create a showpiece adorned with petit-fours following the theme of Take Flight, that hangs from the ceiling.

In the quarter final, the five remaining teams create 24 savoury puff pastries and three sharing-sized brioche feuilletée in just three and a half hours. The second challenge combines sugar and chocolate work and must fit the theme of `A Life of Amphibians and Reptiles", the teams have five hours to create 30 individual desserts to incorporate into their final showpiece.

In a series first, guest judge Philip Khoury, Harrods' head pastry chef, surprises the semi-finalists and sets their first challenge - his signature Dawn of a New Day dessert. In the second challenge the teams must create a miniature village scene complete with enough bûche entremet and edible elements to serve 40 guests.

In the first challenge of the final, the teams put all their passion and expertise into creating a dessert trolley adorned with a chiffon pie, a decadent jelly and a baked Alaska. For the last ever challenge, the finalists are given seven hours to create a banquet display reflecting the opulence of the 1920s with enough desserts to feed 80 people.