%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}
Episode 8
Bake Off: The Professionals - S5 - E8
It's the quarter-final and the teams must create illusion desserts and a Singapore ice cream sandwich, before they combine sugar and chocolate in a spectacular theme park showpiece.
Bake Off: The Professionals: Season 5 - 10 Episode s
5x1 - Episode 1
May 24, 2022
The search for Britain's best patisserie team returns. Liam Charles and brand-new host Stacey Solomon welcome a new batch of pastry chefs, who tackle strawberry fraisiers and towering sculptures.
5x2 - Episode 2
May 31, 2022
The teams must create 24 perfect savoury slices and 24 layered crepe cakes in just three-and-a-half hours. In the second challenge, they only have five hours to make 160 choux buns for a Greatest Sporting Moments themed pièce montée.
5x3 - Episode 3
June 6, 2022
The bakers face yet another challenge when they have to come up with new ideas for Focaccia. They also have to design a new pattern for milk bread.
5x4 - Episode 4
June 13, 2022
Six new teams make Mont Blancs and a chocolate amenity, without any recipes to follow, before transforming the classic trifle into a fine-dining showpiece with towering sculptures.
5x5 - Episode 5
June 21, 2022
The five best teams from last week tackle mini celebration cakes and a patisserie classic, the Les Misérables, before creating a grand pièce montée with two flavours of choux buns.
5x6 - Episode 6
June 27, 2022
The four remaining teams from this heat ooze into Chocolate Week as they conquer perfectly spherical desserts, before constructing mythical chocolate showpieces and 48 chocolate bars.
5x7 - Episode 7
July 5, 2022
The best teams from both heats face new rivals, as they tackle chaussons aux pommes and a brand-new viennoiserie creation, before producing a garden paradise-themed sugar showpiece.
5x8 - Episode 8
July 12, 2022
It's the quarter-final and the teams must create illusion desserts and a Singapore ice cream sandwich, before they combine sugar and chocolate in a spectacular theme park showpiece.
5x9 - Episode 9
July 18, 2022
At St George's, 70-year-old Jim has come to A&E with difficulty breathing. Savita and her five-year-old son have been hit by a car. And Terry has foot and knee pain after surgery.
5x10 - The Final
July 26, 2022
In the first challenge, the finalists must produce a patisserie window display full of four different batches of the most beautiful finger tarts. In the final grand challenge, teams must create a banquet fit for a day at the races to feed 80 people.