COOKING WITH SUSAN JUNG

What do sweet cream puffs, eclairs, chouquettes, beignets soufflés, churros and profiteroles have in common with savoury gougères and gnocchi Parisienne? They're all made using variations on the same dough: pâte à choux. This is a versatile, easy dough - no special equipment is required (although we'll be using a mixer, just to simplify things) - that let you make many different sweet and savoury creations, simply by changing the shape, cooking method and filling. You're limited only by your imagination!

Susan Jung - food columnist for Vogue Hong Kong, former food and drinks editor for the South China Morning Post, cookbook author (Kung Pao and Beyond) and a trained pastry chef - will guide you step-by-step through mastering the classic choux base and creating these flavorful variations.