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 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 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.

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.

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.

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 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.

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 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 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'.

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.

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

The remaining teams bake two dozen gateaux Basques and tartes Tatin before reinventing teatime classic the Battenberg Cak, where only the extraordinary will do.

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?

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.

Things are getting tougher for the teams with an unseen secret recipe challenge and a magnificent showpiece featuring moving parts

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.

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.

The teams make savoury Paris-Brest and savarin, and create 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 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 custard tarts, cotton cheesecakes, and carnival structures adorned with exotic desserts. Who'll have egg on their face and be going home for good?

In a chocolate-fuelled contest, the final six teams create gourmet and fusion bars, and a gravity-defying showpiece suspended from the ceiling. Whose hopes hang in the balance?

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 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 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 the quarter-final and the teams create savoury sweet desserts and extraterrestrial showpieces with jelly art desserts. Who'll fly into the semi-final?

The teams make pain Suisse, savoury brioche doughnuts and a circus-themed choux showpiece. Whose time will be cut short, and who'll rise to the occasion?

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.

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?

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 teams make sticky toffee puddings and charlotte à la russe, before channelling their inner fashionistas in haute couture showpieces dressed with aperitif-flavoured desserts

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?

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 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 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 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 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 teams make savoury croissants, perfectly filled maritozzi and playtime-themed choux showpieces. Who will be filled with high spirits, and who will flake away?

Ellie Taylor and Liam Charles welcome a fresh batch of professional pastry chefs to compete for the title. Judges Cherish Finden and Benoit Blin set the tasks, beginning with a secret challenge, which sees them working without a recipe to create one of Cherish's own creations, the Apple Tin. Then they serve up a food-and-drink-inspired showpiece with a hidden Victoria sandwich elevated to new heights, far from its humble beginnings

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.

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?