Squid Ink Choux
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 <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!
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