Bake Off: The Professionals episode 4 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. Liam Charles and Stacey Solomon welcome six new teams from around the UK, and set them the challenge of producing 36 perfect Mont Blancs alongside a chocolate amenity with no recipe to follow, as well as transforming an ordinary trifle into an incredible fine-dining experience with their showpiece.
Trifle has become a bit of a thing recently, hasn’t it? First it was chosen as the Queen’s Jubilee Pudding and now Cherish Finden and Benoit Blin have decided the sponge, custard and jelly confection must be centre stage in a towering showpiece for tonight’s heat.Before the remaining teams of pâtissiers tackle that, they must produce 36 Mont Blancs – chestnut cream meringues – displayed on a chocolate amenity, which, as we all know now, is a small chocolate sculpture. Unlike last week, that doesn’t have to involve a moving part. The bad news is that they don’t have a recipe to follow.
Bake Off: The Professionals episode 4 2022
Bake Off: The Professionals (previously Bake Off: Crème de la Crème from 2016–2017) is a British television baking competition featuring teams of professional pastry chefs pit against one another through two different challenges. It is a spin-off from The Great British Bake Off, and its first episode was screened on BBC Two on 29 March 2016. The eight-episode first series of the programme was presented by Tom Kerridge, with Benoit Blin, Cherish Finden and Claire Clark serving as judges.
The second series was presented by Angus Deayton, but Claire Clark did not return as a judge. The third series moved to Channel 4 to join The Great British Bake Off after the BBC declined to renew the series. The Channel 4 series has been renamed Bake Off: The Professionals, and is presented by comedian Tom Allen and former contestant on the main series, Liam Charles.
The first series was won by the Squires Kitchen Cookery School team led by Mark Tilling, followed by a team of military chefs led by Liam Grime, a team from London Hilton Park Lane with Emmanuel Bonneau, Thibault Marchand and Erica Sangiorgi from Kimpton Fitzroy London Hotel, and Laurian Veaudor and Thibault Courtoisier from Cocorico Patisserie.
The series is a competition between teams of professional pastry chefs from high-end hotels and restaurants, as well as supermarkets, armed forces and other companies and organisations. The competition aims to find the finest pastry chefs in the country, who can turn the ordinary into the extraordinary and can create desserts that have “stunning visual impact, phenomenal flavour, and texture”.
