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.