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 semi-final and the four remaining teams bake batches of perfect petit fours, before creating a magical, teddy bear's picnic-inspired table scene with hidden desserts.

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 three best teams from both sets of heats face new rivals as they create classic almond pithiviers, individual savoury brioche and striking sugar showpieces.

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. 

Tom Allen and Liam Charles present as the pastry chefs create miniature cone-shaped and carrot-shaped desserts - 24 of each. For the second challenge they must serve up a grand occasion showpiece - a Religieuse a l'Ancienne - to serve 24 people, with two different flavours of eclairs and inspired by the theme of time travel. Benoit Blin and Cherish Finden judge their efforts.

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. 

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 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

The teams tackle two miniature classics, Tarte Piémontaise and the Jaffa Cake, and strawberries and cream complete with towering edible showpiece sculptures