Bake Off: The Professionals Show Summary, Upcoming Episodes and TV Guide

The final of Britain's toughest patisserie competition, hosted by Ellie Taylor and Liam Charles, with judges Benoit Blin and Cherish Finden. The remaining three teams create an Afternoon Tea display and make a banquet celebrating the very best of British, with towering sugar and chocolate showpieces and enough desserts to feed 120.

It's the quarter-final, and the five remaining teams take on a secret challenge to create a plated dessert celebrating caramel for each of the judges. For their second challenge, the teams have five hours to create a display of frozen lollipops presented within a delicate sugar sculpture, inspired by a Winter Wonderland theme.

In the first challenge, the remaining bakers must deliver 18 buttery, flaky savoury croissants and 24 perfectly filled maritozzi for judges expecting nothing but absolute perfection. In the showpiece challenge the teams will need to tap into their light-hearted natures, as they produce a towering choux and nougatine showpiece with a playtime theme and featuring 160 filled choux. All this needs to be delivered to the judges in just five hours. Which teams will have structured their ascent to a spot in the final six and whose time will come crashing to an end?

Six new teams are thrown in at the deep end, with a secret challenge: to make a classic coffee éclair, accompanied by an amenity. They must draw on all their knowledge and experience as they have no recipe to follow. In their second challenge, the teams play illusionists as they create a Trompe l'oeil showpiece sculpture inspired by everyday household objects, within which a tarte Tatin to serve 40 must be hidden. Whose patisserie prowess will shine through?

The remaining teams must turn all their patisserie experience on its head by creating 24 identical reimagined custard tarts and 24 cotton cheesecakes. In their second gruelling challenge, the teams have five hours to turn the spectacle of carnival into astounding showpiece structures adorned with exotic flavoured desserts. Whose custard tarts will see them through to the next round, and who will have egg on their face and be going home for good?

In the first challenge of the final, the teams put all their passion and expertise into creating a dessert trolley adorned with a chiffon pie, a decadent jelly and a baked Alaska. For the last ever challenge, the finalists are given seven hours to create a banquet display reflecting the opulence of the 1920s with enough desserts to feed 80 people.

In the quarter final, the five remaining teams create 24 savoury puff pastries and three sharing-sized brioche feuilletée in just three and a half hours. The second challenge combines sugar and chocolate work and must fit the theme of `A Life of Amphibians and Reptiles', the teams have five hours to create 30 individual desserts to incorporate into their final showpiece.

The remaining four teams tackle the challenges thrown at them in Chocolate Week. They begin by making 24 fruity chocolate desserts alongside 24 desserts celebrating autumn using chocolate. In the showpiece challenge, the teams each create 48 safari-themed chocolate bars to go within a piece with a moving part.

Liam Charles and Ellie Taylor challenge six new teams to produce 36 perfect Prinsesstårta alongside a chocolate amenity with no recipe to help them. The contestants then transform a classic dessert into a fine-dining experience, taking the humble bread and butter pudding and turning it into a towering, edible, showpiece sculpture.

The five remaining teams throw their experience out the window when they make 24 identical re-imagined tarts. They must tap into their creative sides when asked to serve 24 peach melbas in never-before-seen ways. In the second challenge, the teams create a pièce montée featuring 160 individual choux buns with a `Mad Science' theme.

The search for the best patisserie team in Britain concludes, as Liam Charles and host Stacey Solomon welcome teams of pastry chefs hailing from establishments in Manchester, Cumbria, Wiltshire, Birmingham and London. As always, they face two days of testing challenges judged by world-class pâtissier experts Benoit Blin and Cherish Finden. It's the grand finale, and the remaining three teams pour all their patisserie passion, prowess and precision into this final epic challenge.

Stacey Solomon and Liam Charles present the quarter-final, and to begin with the teams must create 24 illusion desserts, tricking the judges into thinking they are about to eat hot dogs. They must also make their version of a childhood favourite for Cherish Finden - the Singapore ice-cream sandwich - all in three and a half hours. The chefs then face a rollercoaster ride of a challenge as they create sugar and chocolate theme parks, which must also incorporate desserts.

The pastry chefs face chocolate week, presenting 24 perfectly spherical chocolate desserts alongside another 24 celebrating the season of spring. for the showpiece they must create a piece inspired by the Tales of the High Seas, mythical pieces, 48 chocolate bars and a moving part. Benoit Blin and Cherish Finden judge their efforts, while Stacey Solomon and Liam Charles keep things going.

Liam Charles and Stacey Solomon welcome six new teams from around the UK, and set them the challenge of producing 36 perfect Mont Blancs alongside a chocolate amenity with no recipe to follow, as well as transforming an ordinary trifle into an incredible fine-dining experience with their showpiece.

The teams take all their patisserie skill and spin it on its head by creating 24 savoury slices. They also need to execute razor-sharp precision as they make 24 layered crepe cakes. In the second challenge, the teams must make 160 choux buns to create a Greatest Sporting Moments-themed pièce montée - and they only have five hours to do so. If the teams can make it to the finish line under the watchful gaze of Benoit and Cherish, then they may be able to make it through to the next round.

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 teams make Black Forest gateaux and mini roulades, before going back to the 70s as they create disco-inspired sugar chocolate showpiece desserts.

The patisserie chefs face chocolate week, beginning with a sharing dessert using both chocolate and a favourite ingredient of judge Cherish Finden. For the showpiece, the teams must construct chocolate showpieces on a house-of-horrors theme, including a moving part, along with 48 smaller treats - all in just five hours. 

Six new teams enter the kitchen and for their first challenge they must produce two different types of miniature classics, the lemon meringue pie and the tiramisu - 24 perfect examples of each in three and a half hours. After that judges Benoit Blin and Cherish Finden ask them to take the humble fruit crumble and transform it into a fine-dining showpiece, complete with towering, edible 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 macarons

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

Liam Charles and Tom Allen host the quarter final of the baking contest, with the five best teams returning for their most gruelling challenges yet. In the first round, they teams must create 24 macarons and 24 cocktail-inspired desserts, in just three and a half hours. For the second round, they must combine sugar and chocolate work to create a spectacular showpiece that incorporates an edible game for judges Benoit Blin and Cherish Finden to play before they decide who is going through to the semi-final.

Liam Charles and Tom Allen welcome the four remaining teams in this heat to face the challenges of chocolate week. The first round features a mystery assignment that will test the competitors' instincts and teamwork, while the second challenge is to construct a towering showpiece inspired by a famous skyline, incorporating geometric chocolate tarts and moving parts. Judges Benoit Blin and Cherish Finden are on hand to assess their efforts and decide who will be going through to the next phase of the contest.

Liam Charles and Tom Allen welcome six new teams into the tent, and challenge them to prepare 24 perfectly uniform miniature classics - tarte chiboust vallée d'Auge and rice puddings. In the second round, they put their own spin on Florida's famous key lime pie, which must be decorated with towering edible sculptures. Benoit Blin and Cherish Findenassess the results and decide who will be going on to the next round.

Liam Charles and Tom Allen host the second round of the culinary challenge featuring teams of professional pastry chefs from top hotels, restaurants and small businesses. This week, the five remaining pairs are challenged to create millefeuille that look exactly like eggs and a bird-themed montee which must be adorned with enough Paris-Brest to serve 24. Judges Benoit Blin and Cherish Finden are on hand to assess the results of their efforts and decide which team will be leaving the contest this week.

The three remaining teams must fight tooth and mixing bowl to be crowned the winners of this incredibly tough patisserie competition. Judges Benoit Blin and Cherish Finden have for the first time set two challenges for the final - four hours to create a stunning afternoon tea and seven hours to create mind-blowing wedding feast. So which team will impress the judges with their precision, passion and patisserie prowess, to be crowned the winner of Bake Off: The Professionals?

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.

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.

This time, judges Cherish Finden and Benoit Blin set the teams two tricky challenges. The first one requires two batches of perfectly uniform miniature classics - 24 gateaux Basques and 24 tartes Tatin, in just three and a half hours. For the showpiece challenge, the teams have five hours to reinvent a classic dessert. The dessert is the Battenberg, with teams striving to create an extraordinary version of this teatime favourite.

The five remaining teams of professional pastry chefs face the scrutiny of judges Cherish Finden and Benoit Blin in Britain's toughest patisserie competition. No pastry is left unturned in a challenge requiring the teams to create 24 layered fruit cake slices and 24 lemon-shaped desserts. For their final challenge, the teams have five hours to create an eclair tower to serve 48 people. So whose patisserie journey will continue and whose will come to an end?

It's crunch time as the three remaining teams take on a marathon challenge creating a lavish banquet display for 80, with four desserts and a towering showpiece. Who will win the title?

The theme is childhood, with a tiered macaron cake and lollipops, and a spectacular sugar and chocolate fairy-tale showpiece

The remaining teams take on a secret recipe challenge as well as a chocolate showpiece inspired by the theme of the four seasons, requiring huge feats of patisserie skill

The teams must reinvent the classic Eton mess while also tackling an exceedingly tricky challenge making perfect miniature classics, including 24 tartes au citron

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.