Bake Off Crème de la Crème - Season 1

The first three teams must produce three different patisserie items - framboisier, paris-brest and a cylindrical petit gateau.

In the second heat, a team from the British Armed Forces meet the only all-women team in the competition and a team from a world-famous London hotel. To secure a place in the semi-finals, the teams must impress the formidable judging panel of Benoit Blin, Claire Clark MBE and Cherish Finden. In the Miniatures Challenge, the teams are asked to produce 36 opera slices, 36 babka knots and 36 petits gateaux in the shape of a sphere, invented by the teams themselves. They have just three hours to make all 108 pastries. In the Showpiece Challenge, the team are asked to reinvent a popular British dessert as a fine-dining experience and present it as a dazzling showpiece display. The humble dessert getting the five-star makeover this week is trifle. The results are simply jaw-dropping but which team will please the judges?

Eager to please the judges this week are two teams of chefs who work in upmarket patisserie shops, while the third team hails from the kitchens of an exclusive Scottish hotel. In the Miniatures Challenge, the teams are asked to produce 36 petit antoine chocolate slices, 36 macaroons religious, and 36 pyramid-shaped cakes invented specially for the competition. In the Showpiece Challenge, the teams are asked to reinvent a popular British dessert as a fine-dining experience and present it as a dazzling showpiece display. This week, the dessert getting the five-star makeover is lemon meringue pie. There is no shortage of drama, with clouds of dry ice,

Three more teams compete. In the Miniatures Challenge, the teams must produce 36 St Marc slices, 36 sfogliatelle and 36 small domed cakes invented specially by the teams. Identical batches of perfect bakes are what the judges are looking for so this is all about precision cooking in high volume with immaculate results. With just three hours to make 108 pastries, which captain will take their team to the top of the leader board? In the Showpiece Challenge, the team are asked to reinvent a popular British dessert as a fine-dining experience and present it as a dazzling showpiece display. This week, sticky toffee pudding gets the five-star treatment. The teams' extraordinary designs include a model of the Lake District and a brandy snap tower which glows in the dark. Ambitious and risky, but will the judges be impressed? And who will be back to bake again in the semi-finals?

Celebrated chef Tom Kerridge hosts the search for Britain's best team of pastry chefs. In the final heat, three more teams hope to secure their place in the semi-finals. In the Miniatures Challenge, the teams have just three hours to produce 36 dacquoise slices, 36 fruit tartlets and 36 petits gateaux in the shape of a cube. They need to make every batch identical in size and shape and avoid Cherish getting out her ruler. But will they impress Benoit and Claire with their innovative flavour profiles? In the Showpiece Challenge, the team are asked to reinvent a classic homemade dessert as a fine-dining experience. For this heat, chocolate cheesecake is transformed into three stunning showpiece displays. One team takes its inspiration from the ancient Aztecs while another travels back to ancient Greece. The third team opts to avoid a theme altogether, instead focusing on making the best possible cheesecake. Which tactic will pay off when the final scores are revealed?

As the competition reaches the semi-final stage, Tom Kerridge welcomes back Liam's team from the armed forces, the supermarket inventors led by James and Sajeela's Park Lane boys. In the Miniatures Challenge, the teams must once again up their game as the judges set one of the sternest tests of a pastry chef's skill, breakfast pastries. With only three hours to make 144 perfect pastries, there is no margin for error. Then, for the Showpiece Challenge, the teams must construct large and elaborate chocolate containers filled with three different types of confectionery: dipped chocolates, nougat and pÔte de fruits. The teams' designs take inspiration from the world of showbusiness, the far east and a family love story, but which will find favour with the formidable judging panel?

In the second semi-final, three teams must build large and decorative chocolate structures to display different types of sweets.

The final three teams must present a fine-dining dessert banquet with enough desserts to feed 100 guests. Who will triumph?