This Creative recipe comes from the amazing kitchen WD50 which sadly closed in 2014. chef Wilie Dufrainse now runs DU’s DONUTS

Oyster Shell:
150g - Kaolin Base
50g - Hazlenut Oil
15g - Butter Melted
0.45g - Xanthum Gum
25g - Unseasoned Squid Ink

Preheat a convection oven to 200°F
Place the kaolin base in a blender and, with the machine running, stream in the oil and melted butter at low speed.
Shear in the xanthan gum.
Transfer the mixture to a small bowl and gently and irregularly fold in the squid ink—the colors should not homogenize.
Coat 12 small madeleine molds with cooking spray and cut out twelve ½-inch squares of parchment.
Spoon one demitasse of the clay-ink mixture into each mold. Coat one side of the parchment squares with cooking spray and place on top of the mixture. Press to distribute over the mold and place a few dried beans on top for weight. Bake until crunchy, 30 to 40 minutes.