Jacques' approach to classic French cooking techniques often revolves around the idea of demonstrating a single basic recipe that can open up a world of possibilities. In this episode, he makes pâte à choux—the simple cream puff dough that is the basis for a variety of sweet and savory dishes. It becomes Profiteroles with Pastry Cream in Bittersweet Chocolate Sauce as well as fanciful "Swimming Swans" with Raspberry Sauce in a Caramel Cage—a stunning restaurant-style dessert that's surprisingly easy to make. Jacques' Cream Puff Fritters are wonderful on their own or filled with ice cream. And his version of Paris-Brest Cake is topped with a light dusting of almond praline. On the savory side, there are Parisienne Gnocchi—a wonderful make-ahead first course—and the delicate cheese puff hors d'oeuvre known as Gougère. Potatoes Dauphine turn pâte à choux into fluffy, golden mashed potato puffs.