
Squid Ink Choux
2h
A beautiful dark choux pastry topped with craquelin for an extra crunch!
This version pairs well with seafood and creamy fish fillings, herb mayonnaise, and pickles.
Add 85 g of unsalted butter to a stand mixer bowl with the paddle attachment
Add 75 g of caster sugar and mix on medium-high speed to combine
Add ½ tsp of squid ink and a pinch of salt
Add 80 g 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 3 mm thick
Place it in the refrigerator until firm
Add 75 ml of water and 75 ml of whole milk to a saucepan over low heat
Add 70 g of unsalted butter and stir until it simmers
When the butter is completely melted, add 1 tsp of caster sugar and ¾ tsp of salt
Add 125 g 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 ½ tsp of squid ink, and combine until smooth
Transfer the dough to the stand mixer and beat until it cools down to approximately 40 °C
Add 150 g 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
Preheat the oven to 170 °C
Remove the dough from the refrigerator and bake for 30m until puffed and crackled. The squid ink choux is ready
Enjoy! Fill it with seafood or smoked and cured fishes!
Yield 4 people
Squid Ink
1 tspAll-Purpose Flour
205 gUnsalted Butter
155 gWhole Milk
75 mlCaster Sugar
1 tspEgg
150 gSalt
¾ tspSalt
a pinchWater
75 ml
Equipment
Stand Mixer
Kitchen Scale
Probe Thermometer
Rolling Pin
Ring Cutter
Piping Bag
Silicone Baking Sheet
Paddle Attachment