Bake Off: The Professionals

The best three teams from each set of heats are challenged to create a plated dessert for each of the judges that celebrates herbs and spices with no recipe, and only the ingredients laid before them. In a never-before-seen challenge, the teams must create a showpiece adorned with petit-fours following the theme of Take Flight, that hangs from the ceiling.

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.

In a series first, guest judge Philip Khoury, Harrods' head pastry chef, surprises the semi-finalists and sets their first challenge - his signature Dawn of a New Day dessert. In the second challenge the teams must create a miniature village scene complete with enough bûche entremet and edible elements to serve 40 guests.

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.