Add <quantity>85<unit>g</unit></quantity> of unsalted butter to a stand mixer bowl with the paddle attachment

Add <quantity>75<unit>g</unit></quantity> of caster sugar and mix on medium-high speed to combine

Add <quantity>½<unit>tsp</unit></quantity> of squid ink and a pinch of salt

Add <quantity>80<unit>g</unit></quantity> of all-purpose flour and mix until smooth

Transfer the mixture to a silicone mat or plastic bag and gently roll it out

Cover the dough with plastic bag and roll it out with a rolling pin until <quantity>3<unit>mm</unit></quantity> thick

Place it in the refrigerator until firm

Add <quantity>75<unit>ml</unit></quantity> of water and <quantity>75<unit>ml</unit></quantity> of whole milk to a saucepan over low heat

Add <quantity>70<unit>g</unit></quantity> of unsalted butter and stir until it simmers

When the butter is completely melted, add <quantity>1<unit>tsp</unit></quantity> of caster sugar and <quantity>¾<unit>tsp</unit></quantity> of salt

Add <quantity>125<unit>g</unit></quantity> of the all-purpose flour in batches. Stir until the dough cooks and comes away from the bottom of the pot

Remove from the heat, add <quantity>½<unit>tsp</unit></quantity> of squid ink, and combine until smooth

Transfer the dough to the stand mixer and beat until it cools down to approximately <temperature>40<unit>°C</unit></temperature>

Add <quantity>150<unit>g</unit></quantity> of eggs, in batches, while beating until smooth

Transfer the dough to a piping bag and make a small cut at the tip

Line a tray with a silicone mat and add small portions of the dough over it, leaving a space between them

Wet your fingers with water and run them over the dough portions to round them out

Remove the craquelin dough from the refrigerator and cut it into small circles using a ring mold. Place one circle on top of each piped dough

Place the prepared dough in the refrigerator for 1h to firm

Crack <quantity>2</quantity> eggs and separate the yolks from the whites. Add the yolks to a tall container and reserve the whites for another recipe

Add <quantity>180<unit>ml</unit></quantity> of vegetable oil, in a thin stream while whisking. Continue whisking until it is emulsified

Add <quantity>1<unit>tsp</unit></quantity> of white wine vinegar and combine

Add <quantity>2</quantity> garlic cloves and the leaves of <quantity>1<unit>bunch</unit></quantity> of coriander

Blend with a hand blender until all the ingredients are well incorporated

Add salt to taste and blend to combine

Transfer to a serving bowl and reserve in the refrigerator until use. The coriander mayonnaise is ready

Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Thinly slice <quantity>4</quantity> small pickled cucumbers and reserve

Remove the dough from the refrigerator and bake for 30m until puffed and crackled. The squid ink choux is ready

Add <quantity>55<unit>g</unit></quantity> of all-purpose flour and <quantity>55<unit>g</unit></quantity> of cornstarch to a bowl

Add <quantity>½<unit>tsp</unit></quantity> of salt and whisk to combine

Add <quantity>110<unit>ml</unit></quantity> of sparkling water to a bowl

Add the flour and cornstarch mixture to the water, in batches, while whisk until smooth

Open <quantity>16</quantity> oysters, one at a time, by inserting an oyster knife between the shells, wingling and scraping the knife around. Wrap the oysters in a kitchen towel while manipulating. Remove from the shells and reserve

Fill ⅓ of a sausepan with vegetable oil and preheat it over medium-high heat

Dip the oysters in the batter until they are completely coated

Drain well with the help of tongs and dip carefully into the oil. Fry them until golden brown and drain on paper towels

Cut the choux in half to open them

Spread a portion of the Coriander Mayonnaise onto the bottom half and top it with an oyster

Add a portion of pickled cucumber slices

Top with another portion of the Coriander Mayonnaise and close with the top half of the choux. The oyster tempura sandwich is ready

Enjoy! This is the perfect snack when having friends over.