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

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

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!