The Great British Baking Show: The Professionals

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

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.

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

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.

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

It's the quarter-final and the teams make black forest gateaux and mini roulades, before heading back to the 1970s as they create disco-inspired sugar chocolate showpiece desserts.

Liam Charles and Tom Allen present the semi-final, which sees the four remaining pairs of patisserie chefs baking four batches of petit fours and a magical table scene inspired by the teddy bear's picnic. At the heart of their piece must be jelly-based desserts and accompanying edible elements, to help bring their story to life. Benoit Blin and Cherish Finden judge their efforts and decide which pair will be leaving one week before the final.

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?

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.

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 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.

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 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.

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 best teams from both heats face new rivals, as they tackle chaussons aux pommes and a brand-new viennoiserie creation, before producing a garden paradise-themed sugar showpiece.

It's the quarter-final and the teams must create illusion desserts and a Singapore ice cream sandwich, before they combine sugar and chocolate in a spectacular theme park showpiece.

At St George's, 70-year-old Jim has come to A&E with difficulty breathing. Savita and her five-year-old son have been hit by a car. And Terry has foot and knee pain after surgery.

In the first challenge, the finalists must produce a patisserie window display full of four different batches of the most beautiful finger tarts. In the final grand challenge, teams must create a banquet fit for a day at the races to feed 80 people.

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