Squid Ink Choux

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!