Thursday, July 5, 2018

Squid Ink Puffs


Choux Pastry
(basic recipe adapted & modify slightly from Carol Hu)

50g butter
8g squid ink 
100g water
2 eggs, lightly beaten
70g Blue Jacket Baguette Flour

Craquelin (optional)
30g butter
38g sugar
38g 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. 

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.

Take your pick. Mango ice cream or Matcha azuki bean ice cream?
now you see my big scoop of mango ice cream... slurp =)
now you don't =P

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