Greek Kok Chocolate Cream Puffs
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Kok cream puffs (In Greek: κωκ, pronounced "coke") are made by filling two small cake-type cookies with a fabulous pastry cream, dipping in a light syrup and coating with a chocolate glaze. For a change of pace, after dipping in the syrup, they can be rolled in shredded coconut.
Ingredients
- For the Cookies:
- 2/3 cup of sugar
- 6 eggs (separated)
- 1 cup of flour
- 6 1/4 tablespoons of cornstarch
- For the Filling:
- 1 cup + 3 1/2 ounces of whole milk
- 2/3 cup of heavy cream
- 6 tablespoons + 1 teaspoon of sugar
- 1 egg
- 1 egg yolk
- 1/3 cup of cornstarch
- For the Syrup:
- 2/3 cup of water
- 3/4 cup of sugar
- For the Chocolate Glaze:
- 2/3 cup of heavy cream
- 8 3/4 ounces of chocolate ( bittersweet or semi-sweet couverture chocolate, or baking chocolate)
- 1 teaspoon of honey
Steps to Make It
Preheat the oven to 390F (200C).
Cookies
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Cream 3/4 of the sugar and the egg yolks. Beat the remaining sugar and egg whites to stiff peak stage.
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Add half the egg white mixture to the egg yolk mixture, stir lightly, and slowly add in the flour and cornstarch. When mixed, add the remaining egg white mixture.
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Line a cookie sheet with parchment paper.
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Using a pastry bag, squeeze out small cookies the size and shape of vanilla wafers: circles about 1 1/2 inch in diameter and 1/4 inch high.
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Bake for 12 to 15 minutes, until golden. Cool on a rack.
Pastry Cream
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Place milk and cream in a saucepan over medium-low heat.
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Combine sugar, cornflour, egg, egg yolk, and add 1/3 of the warmed milk and cream mixture before it boils. Stir well, then pour back into the saucepan and continue to stir.
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As soon as the cream melds and begins to bubble, remove from heat.
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Empty the cream into a clean bowl, cover with plastic wrap, and set aside to cool.
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When the cream cools, stir gently with a wire whisk to soften, then place a small amount of cream (1-2 teaspoons) of cream on the flat side a cookie and place the flat side of another on top to create each pastry.
Syrup
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Boil the sugar and water together for 2 minutes.
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Allow to cool slightly, then dip one side of the filled kok cookie in the syrup.
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Set aside, syrup side up, on wax paper.
Chocolate Glaze
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Bring the cream to a boil in a saucepan over medium heat.
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Break up the chocolate into small pieces and stir into the cream.
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Add the honey and allow to boil for 2 minutes. Stir well until very smooth.
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Dip the kok into the chocolate glaze on the same side as the syrup.
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Refrigerate in a covered pan or dish for 1/2 hour before serving.
Tips
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Coconut Kok: As an alternative, omit the chocolate glaze. Dip both sides of the filled kok in syrup, then roll in shredded coconut.
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Easier Preparation: Instead of making the cookies, use ladyfinger cookies or Savoyard biscuits.
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