The episode catches up with last year's bakers.
Paul and Mary offer tips on creating some perfect Christmas treats.
As this year's set of hopefuls enter the tent for the very first time, their first Signature Challenge is to make a swiss roll. They then have to face their first ever Technical Challenge which is Mary's recipe for a classic cherry cake. Finally they have to create a classic British cakes in perfect miniature. At the end of the show there is the first elimination.
The eleven remaining bakers are tested on biscuits this week. They firstly have to create signature savoury biscuits. In the Technical Challenge, they have to use Mary's recipe for Florentines. The final challenge is to create three-dimensional biscuit scenes. At the end of the show there is another elimination.
It’s week three and the remaining bakers have to create bread. They are set the task of creating perfect rye bread rolls. In the Technical Challenge, the have to use Paul's recipe for Ciabatta loaves. In the Showstopper Challenge, they have to create a filled centrepiece loaf that will make an impact on a table as well as on the judges. At the end of the show there is another elimination.
The remaining contestants have to test their multi-baking-skills as they work on challenges around the themes of desserts. They have to produce saucy puds for the signature challenge. The technical challenge this week is a tiramisu. They are then challenged to bake a baked alaska showstopper.
The remaining hopefuls face challenges featuring pies and tarts. They have to create a signature custard tart before Paul sets the bakers the challenge mini pear pies to create. The final challenge sees them having just four hours to create a towering collection of pies. At the end of the show there is another elimination.
The remaining hopefuls face three European cakes. The signature challenge sees them having to bake yeast-leavened cakes whilst thet echnical challenge sees them having to create a swedish princess torte. The showstopping finale sees them having to make their own contemporary version of the dobos torte.
The remaining contestants are set three tasks involving pastry, starting with signature savoury parcels. For the technical challenge, they have to create a kouign amann, a cake none of them has ever heard of before making two different types of doughnut in the showstopper round.
The show has reached the quarter-final stage with just five amateur bakers remaining. This week they take on enriched doughs.
The bakers start Patisserie Week as the semi finals get underway. They have to create signature baklava, two different types of any flavour they like, but with the crisp flaky layers of perfectly pulled filo pastry. They then have to deal with the technical challenge, which sees them making layers of a different kind. The finally have to create two elegant entremets. At the end of the show one of them is eliminated from the competition.
Only three challenges lie between the remaining three bakers and being crowned this week's winner. The signature challenge requires mastery in three hours of a classic pastry technique that normally takes around a day. The technical challenge sees their skills being tested beyond anything they have tackled so far. The final challenge needs delivery of perfect sponge, caramel, choux pastry and petit four in their final five hours in the tent. At the end of the show this year's winner is revealed.
Mary and Paul show off recipes featured in the past series. Paul makes a blackcurrant and liquorice swirly swiss roll and some savoury biscuits. Mary makes a cherry cake with lemon icing, florentines and classic coffee and walnut cakes.
Mary and Paul show off recipes featured in the past series. Paul shows how to make a ciabatta, a roquefort and walnut loaf and some chocolate volcano fondant puddings. Mary makes a tiramisu cake and a neopolitan baked alaska.
Mary creates a swirling chocolate and orange tart and a Swedish prinsesstarta. Paul creates mini sausage plaits and demystifies the delicious kouign amann.
Bakes include lemon and raspberry eclairs, povitica and double chocolate entremets.