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Bake Off: The Professionals
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.
