Food & Drink Magazine

Squid Ink Puffs

By Cathysjoy

Squid Ink Puffs 
Choux Pastry
(basic recipe adapted & modify slightly from Carol Hu)
Ingredients:50g butter8g squid ink 100g water2 eggs, lightly beaten 70g Blue Jacket Baguette Flour
Craquelin (optional)
30g butter 38g sugar38g Blue Jacket Cake Flour
1/2 Tbsp beet root powder *whisk butter & sugar till combined. Add in sifted flour & knead till a soft dough is formed. Roll out the dough & chill in fridge for later use. 
Method:1. Put butter, squid ink & water in a saucepan & bring to boil over medium heat.2. Remove from heat & add all of the sifted flour. Use a spatula to stir until combined. Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan.3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till combined & batter becomes a thick paste.4. Pipe batter onto silpat mat & spray water onto them. Cut out rounds from the dough with a cookie cutter & placed on top of choux pastry. 5. Bake in a preheated oven @190C for 10mins, then 180C for 25mins.
6. After puffs are cooled, slice into half & add a scoop of ice cream or any of your favorite fillings.
Squid Ink PuffsTake your pick. Mango ice cream or Matcha azuki bean ice cream?Squid Ink Puffsnow you see my big scoop of mango ice cream... slurp =)Squid Ink Puffsnow you don't =P

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