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BBC Two is a TV channel that started broadcasting on the 20th April 1964.

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Bake Off Creme de la Creme

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Factual: Food & Drink

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Teams of professional chefs compete to create elaborate patisserie and desserts.

Baking competition pitting teams of professional chefs against each other to create towering showpieces and multitudes of miniatures, under the scrutiny of two of the industry's top patissiers.

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Until 03/01/2009 BBC Two Wales (analogue) was known simply as BBC Two Wales. BBC Two Wales (digital) was BBC 2W. From 03/01/2009 BBC Two Wales schedules on both analogue and digital became identical

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Bake Off Creme de la Creme: Series 2

Angus Deayton

Benoit Blin

Cherish Finden

Kieran Smith

Oliver Manley

Jeanette Goulbourn

James Hedge

Love Productions

Bake Off Creme de la Creme: Series 2: Episode 1

bakeoff-creme-de-la-creme_s2_ep1_040417_e_sg.jpg

Episode 1

Series 2

BBC Two - Bake Off Creme de la Creme, Series 2, Episode 1

The teams must make 36 identical moka au cafe slices and 36 identical napoleons.

Angus Deayton hosts the search for Britain's best team of pastry chefs. The teams must make 36 identical moka au cafe slices and 36 identical napoleons.

Hosted by Angus Deayton, the pastry competition returns in a revamped knockout format, as five teams battle to stay in the competition and make it through to the next heat in their half of the draw. 

The teams are put through two testing challenges in just 36 hours, presided over by returning judges Benoit Blin and Cherish Finden. The first challenge demands that the teams make 36 identical moka au cafe slices and 36 identical napoleons in just three hours. 

The second challenge demands that they each make an extraordinary showpiece dessert by reinventing the classic peach melba in just four hours. The team with the lowest total score at the end of the final challenge leaves the competition.

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Angus Deayton hosts the search for Britain's best team of pastry chefs.

Hosted by Angus Deayton, teams of professional chefs compete to create towering showpieces and multitudes of miniatures, under the scrutiny of two of the industry's top patissiers.

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