Bake Off: The Professionals Episode Rating Graph

The toughest Bake Off on TV returns, inviting teams from top hotels and restaurants to do battle. This time, six teams tackle Linzer tortes, Bakewell tarts, and a red velvet cake.

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 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.

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.

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.

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

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.

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.

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.

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

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.

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.

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.

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 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 five remaining teams create 24 reimagined tarts and 24 peach melbas, before attempting a pièce montée of 160 individual choux buns, inspired by the theme of 'Mad Science'.

Who will conquer the safari-themed showpiece and whose adventure will come to an end?

The remaining teams must create reimagined millefeuille and pavlovas served in never-before-seen ways. In the second challenge they must create a showpiece display featuring religieuse designed to look like their favourite musical icons.

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 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 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 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 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 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...

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.

The teams tackle chocolate figurines, nutty desserts and archaeology-themed chocolate bars.

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?

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?

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 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 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.

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.

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.