%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Miniature Classics and the Humble Fruit Crumble
Bake Off: The Professionals - S4 - E4
Six new teams tackle two miniature classics, lemon meringue pie and tiramisu, as well as transforming the humble fruit crumble into breathtaking towering edible showpiece sculptures.
Bake Off: The Professionals: Season 4 - 10 Episode s
4x1 - Miniature Classics and Strawberries and Cream Sculptures
May 25, 2021
The teams tackle two miniature classics, Tarte Piémontaise and the Jaffa Cake, plus strawberries and cream with edible showpiece sculptures.
4x2 - Cube-Shaped Desserts and an Occasion Showpiece
June 1, 2021
The teams create magical desserts that look exactly like mushrooms but taste of anything but. Meanwhile, a heroes and villains-themed occasion showpiece is adorned with 160 macarons.
4x3 - Chocolate Week and Mechanical Showpieces
June 8, 2021
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.
4x4 - Miniature Classics and the Humble Fruit Crumble
June 15, 2021
Six new teams tackle two miniature classics, lemon meringue pie and tiramisu, as well as transforming the humble fruit crumble into breathtaking towering edible showpiece sculptures.
4x5 - Carrot-Shaped Desserts & a Religieuse a l'Ancienne Showpiece
June 22, 2021
The teams make 24 carrot-shaped desserts, which must taste of anything but carrot, before creating a grand Religieuse a l'Ancienne showpiece with two different flavours of eclairs.
4x6 - Chocolate Week and a Secret Challenge
June 29, 2021
It's chocolate week and the four remaining teams in this heat tackle a secret challenge, before showing off their patisserie prowess in a house of horrors-themed showpiece.
4x7 - Almond Pithiviers, Savoury Brioche and a Sugar Showpiece
July 6, 2021
The three best teams from both sets of heats face new rivals as they create classic almond pithiviers and individual savoury brioche, before making a striking sugar showpiece.
4x8 - Black Forest Gateaux, Roulades & Sugar Chocolate Showpieces
July 13, 2021
It's the quarter-final and the teams make black forest gateaux and mini roulades, before heading back to the 1970s as they create disco-inspired sugar chocolate showpiece desserts.
4x9 - Semi Final: Petit Fours and a Teddy Bear Picnic Table
July 20, 2021
Liam Charles and Tom Allen present the semi-final, which sees the four remaining pairs of patisserie chefs baking four batches of petit fours and a magical table scene inspired by the teddy bear's picnic. At the heart of their piece must be jelly-based desserts and accompanying edible elements, to help bring their story to life. Benoit Blin and Cherish Finden judge their efforts and decide which pair will be leaving one week before the final.
4x10 - The Final
July 27, 2021
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?