In the first challenge, the teams must produce three different mouthwatering patisserie items - framboisier - a classic layered slice, paris-brest - a handcrafted miniature, and a cylindrical petit gateau invented by the teams themselves. They must make 36 perfect and identical items of each pastry and with just three hours to do it, the pressure is almost too much for some. In the second challenge, the team must transform an ordinary dessert into an incredible fine-dining experience with their showpiece. For this heat, it's apple crumble and custard which gets the five-star treatment, complete with towering edible showpiece sculptures that are simply unbelievable.
In the Miniatures Challenge, the teams are asked to produce 36 opera slices, 36 babka knots - a handcrafted breakfast pastry - and 36 petits gateaux in the shape of a sphere, invented by the teams themselves. Each item in each batch must be uniform in appearance, finished to the very highest professional standards and of course utterly delicious. 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.
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. With just three hours to make them and sky-high expectations from the judges, teamwork, time management and calmness under pressure are essential. 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.
In the Miniatures Challenge, the teams are asked to produce 36 St Marc slices, 36 sfogliatelle, an Italian ricotta-filled pastry shell, 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 Miniatures Challenge, the teams must cook against the clock and 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.
The judges want the teams to make 144 perfect pastries in three hours: 48 croissants, 48 brioches and 48 danish pastries. And to make it even harder, the judges want two different versions of each. There is no margin for error. For the Showpiece the teams must construct large and elaborate chocolate containers filled with three different types of confectionery: dipped chocolates, nougat and pate de fruits. The design and execution of the Showpiece requires exceptional teamwork.
Three teams are back to showcase their high-end skills, hoping to secure their place in the final. Tom Kerridge welcomes back Stephen, Stefan and Nelson, the team from Leeds who won their heat with their exquisite chocolate skills.
The teams have been asked to design their banquets to reflect their unique personalities. After what they've shown us so far in the competition, it promises to be a spectacular finale.
Five teams tackle moka slices and napoleons before reinventing Peach Melba as a spectacular fine-dining showpiece.
Teams create perfect éclairs and Mont Blancs, then produce elaborate wedding cake showpieces.
The remaining teams make bicolour viennoiserie and petits fours before presenting an under-the-sea chocolate showpiece with bonbons.
A new heat begins with fraisiers and verrines, followed by a modern reinterpretation of the classic Pavlova.
Teams craft petite charlottes and shaped macarons before reinventing the towering French celebration cake, the Croquembouche.
The final heat features designer viennoiserie, rolled petits fours and a night-sky themed chocolate showpiece with bonbons.
In the first semi-final, teams make layered crown entremets and demonstrate advanced sugar craft skills for a place in the final.
The second semi-final sees teams create bûche entremets and another demanding sugar-craft showpiece.
Episode #2.9
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.
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.
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.
Liam Charles and Tom Allen present the halfway point of the patisserie contest, with the five remaining teams being challenged to prepare 24 opera slices and 24 exotic fruit roulades, before putting a modern spin on classic French pastry the religieuse. Judges Cherish Finden and Benoit Blin will then decide which duo is not going through to the next round.
SUMMARY 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.
Liam Charles and Tom Allen host the next stage of the patisserie contest, in which the three best teams from both sets of heats are brought together, facing new rivals and yet more demanding challenges as they strive to impress judges Cherish Finden and Benoit Blin. For their first task, the six teams must each prepare 24 classic croissants and 24 Viennoiserie in just four hours. The second challenge involves preparing a romantic sugar showpiece, which must incorporate two types of confectionery.
Liam Charles and Tom Allen host the quarter final, in which the five remaining teams must impress judges Cherish Finden and Benoit Blin in two challenges on the theme of childhood. The first task is to create a tiered macaron cake and two types of lollipops, before the bakers move on to create a fairytale showpiece combining sugar and chocolate.
Liam Charles and Tom Allen host the semi-final of the culinary contest, in which the four remaining teams must take on a secret recipe challenge, create a three-tiered cake, and rise to the unusual challenge of `live plating' to impress judges Cherish Finden and Benoit Blin and win a place in next week's final.
Liam Charles and Tom Allen host the final of the patisserie competition, with the last three remaining teams of bakers pulling out all the stops to impress judges Benoit Blin and Cherish Finden and be crowned as the first champion of the professional series. The bakers face a marathon nine-hour challenge, during which they must create a lavish banquet display large enough to serve 80 people. Their creation has to combine four different types of dessert and a towering showpiece combining chocolate and sugar work. Last in the series.
The toughest Bake Off on TV returns, inviting teams from top hotels and restaurants to do battle. This time, the first six teams tackle Linzer tortes, Bakewell tarts, and a red velvet cake.
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...
Things are getting tougher for the teams with an unseen secret recipe challenge and a magnificent chocolate showpiece featuring moving parts.
The remaining teams bake two dozen gateaux Basques and tartes Tatin, before reinventing teatime classic the Battenberg Cake - where only the extraordinary will do
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 remaining teams make brioches Polonaises and savoury Danish pastries, and a jaw-dropping sugar Showpiece with fruit pastilles, fudge, and marshmallows.
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.
Three teams fight to be crowned the winners of 2019 as they create a stunning afternoon tea and mind-blowing wedding feast.
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.
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
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.
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.
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.
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 with moving parts
The three best teams from both heats join forces to face new rivals and more challenges. They make kouign-amann and soaked babas, before creating a skin-crawling sugar showpiece.
It's the quarter-final and the five remaining teams make macarons, cocktail-inspired desserts and a playtime-inspired showpiece, as they compete for a place in the semi-final.
In the semi-final, the four remaining teams face a secret recipe challenge before making a magical Charlotte Russe display and some gourmet theatre, to secure a spot in the final.
The best three teams compete to be crowned the winner as they construct chocolate hats worn by real models and a mind-blowing historical banquet for friends and family.
The teams tackle two miniature classics, Tarte Piémontaise and the Jaffa Cake, plus strawberries and cream with 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 macaroons.
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 - and transform the humble fruit crumble into breathtaking towering edible showpiece sculptures.
The teams make 24 carrot-shaped desserts, which must taste of anything but, 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 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.
The teams pour all of their patisserie passion and prowess into creating chocolate hats and a banquet fit for an awards ceremony. Who will be crowned the winner?
The teams are challenged to make 36 strawberry fraisiers, transform an ordinary dessert into a fine-dining experience, and create a treacle tart complete with towering edible showpiece sculptures.
The teams race against the clock to create 24 perfect savoury slices, 24 layered crêpe cakes, and 160 choux buns for a Greatest Sporting Moments themed pièce montée.
The best teams from last week take on chocolate week, as they create 24 cylindrical desserts, 24 puddings celebrating the honeybee and some ancient mythology-inspired showpieces.
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 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 showpiece.
It’s the quarter-final and the teams create illusion desserts and a Singapore ice cream sandwich, before they combine sugar and chocolate in a spectacular theme park showpiece.
It’s the semi-final and the teams create a plated dessert for each of the judges, with no recipe to guide them, before recreating the Jurassic World in an edible table scene.
The teams pour all of their patisserie passion into creating a window display of beautiful finger tarts and a day at the races banquet, before the winner is announced.
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 five remaining teams create 24 reimagined tarts and 24 peach melbas, before attempting a pièce montée of 160 individual choux buns, inspired by a Mad Science theme.
It's chocolate week and the four remaining teams take on chocolate-domed figurines and totally-nuts desserts, before creating archaeology-themed chocolate bars.
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 remaining teams tackle reimagined millefeuille and religieuse modelled on musical icons. Who'll be singing all the way to the next round, and who will face that final curtain?
It's Chocolate Week, and the teams make desserts celebrating the delights of autumn. But who will conquer the safari-themed showpiece and whose adventure will come to an end?
The teams take on a brand-new challenge: creating spectacular hanging showpieces delicately suspended from the ceiling, adorned with perfectly crafted petits fours.
It's a viennoiserie quarter-final, as the teams create puff pastries, brioche feuilletée and amphibian-inspired desserts. Who will be leapfrogging their way into the semi-final?
It's the semi-final and the teams take on renowned pastry chef Philip Khoury's signature Dawn of a New Day dessert, before creating a wondrous Land of the Giants bûche entremet.
In a 1920s-themed final, the teams create a dessert trolley adorned with sharing delights and an opulent banquet. Which team will be roaring with joy and be crowned the winner?
The new batch of bakers make individual tarte aux fraise, a chocolate amenity and musical Trompe l'oeil showpieces with hidden pecan pies.
The teams make custard tarts and cotton cheesecakes, before creating carnival structures adorned with exotic desserts. Who'll have egg on their face and be going home for good?
The teams make pain Suisse and savoury brioche doughnuts, before creating a circus-themed choux showpiece. Whose time will be cut short, and who will gain the upper crust?
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 sticky toffee puddings and charlotte à la russe, before channelling their inner fashionistas in haute couture showpieces dressed with aperitif-flavoured desserts.
The teams make savoury croissants, perfectly filled maritozzi and playtime-themed towering choux showpieces. Who will be filled with high spirits, and who will flake away?
In a chocolate-fuelled pursuit to reach the final, the teams create gourmet and fusion bars, and a showpiece suspended from the ceiling. Who will be hanging in the balance?
It's the quarter-final and the teams make desserts celebrating caramel and a Winter Wonderland-themed frozen lollipop display. Who'll crack under the pressure and be frozen out?
It's the semi-final and the teams make peach Melbas and edible fairy-tale scenes with hidden desserts. Who will be feeling peachy, and whose magical journey will come to an end?
The teams make afternoon tea and a best-of-British banquet with towering sugar and chocolate showpieces. Who'll be towering above the rest to be crowned champions?
A new batch of pastry chefs take on judge Cherish's Apple Tin, without a recipe to hand, and create illusion showpieces with a hidden Victoria sandwich.
The teams make 24 identical Le Petit Antoine and 24 re-invented fruit tarts, and create serenity with a Japanese-garden-inspired showpiece adorned with flavourful roll cakes.
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 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 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 make savoury Paris-Brest and delectable savarin, before creating 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 create plant-based petit gâteaux and chocolate showpieces suspended from the ceiling. Who will reach dizzy new heights and be heading into the quarter-final?
It's the quarter-final and the teams create savoury sweet desserts and extraterrestrial showpieces with jelly art desserts. Which teams will be out of this world and fly into the semi-final?
It's the semi-final and the teams create Wonka-inspired chocolate bars fit for Hollywood and edible 'floating cities'. Who'll make a splash and float on cloud nine into the final?
It's full steam ahead as the finalists create a banquet celebrating great train journeys, with towering sugar and chocolate showpiece desserts. Who can stay on track and be crowned the winner?
The fresh batch of teams take on Paris Brest with a twist, and create childhood toy showpieces concealing crumble and custard desserts. Which teams will rise to the occasion, and who will crumble?
The teams create 24 classic Battenberg cakes, 24 boldly re-invented ones, and a Shakespearean theatrical scene. Whose chance to progress is not to be?
The teams create savoury laminated tarts and cream buns, and build modern landmark showpieces out of biscuit. Who'll collapse under the pressure and be saying au revoir?
