%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}
Prinsesstårtas and Bread and Butter Pudding
Bake Off: The Professionals - S6 - E4
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?
Bake Off: The Professionals: Season 6 - 10 Episode s
6x1 - Opéra Aux Fruit and Banoffee Pie
July 4, 2023
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?
6x2 - Tarts, Peach Melbas and a Pièce Montée
July 11, 2023
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'.
6x3 - Chocolate Figurines and Totally-Nuts Desserts
July 18, 2023
The teams tackle chocolate figurines, nutty desserts and archaeology-themed chocolate bars.
6x4 - Prinsesstårtas and Bread and Butter Pudding
July 25, 2023
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?
6x5 - Millefeuille, Pavlovas and Musical Religieuse
August 1, 2023
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.
6x6 - Chocolate Week and a Safari Showpiece
August 8, 2023
Who will conquer the safari-themed showpiece and whose adventure will come to an end?
6x7 - Plated Desserts and a Hanging Showpiece
August 15, 2023
The teams take on a never-seen-before challenge to create spectacular hanging showpieces.
6x8 - Brioche Feuilletée and Amphibian-Inspired Desserts
August 22, 2023
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?
6x9 - Plant-Based Masterpieces and Büche Entremet
August 29, 2023
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.
6x10 - The Final
September 5, 2023
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?