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'.

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 tackle chocolate figurines, nutty desserts and 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 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 take on a never-seen-before challenge to create spectacular hanging showpieces.

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.

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

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?

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'll be feeling peachy, and whose magical journey will come to an end?

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 teams channel all their patisserie experience into creating 24 identical fruit tarts and 24 of the French dessert petit Antoine. They then have five hours to create a showpiece inspired by a Japanese garden, adorned with roll cakes full of flavour. Ellie Taylor and Liam Charles follow their progress, while Benoit Blin and Cherish Finden taste their efforts

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

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?

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 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 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 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.

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