Greek Kok Chocolate Cream Puffs

By
Nancy Gaifyllia
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
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Updated on 06/27/21
Kok chocolate cream puff
Jonathan Bielaski/Light Imaging / Getty Images
Prep: 60 mins
Cook: 12 mins
Total: 72 mins
Servings: 35 servings
Nutrition Facts (per serving)
157 Calories
8g Fat
17g Carbs
3g Protein
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Nutrition Facts
Servings: 35
Amount per serving
Calories 157
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 59mg 20%
Sodium 23mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Total Sugars 10g
Protein 3g
Vitamin C 0mg 0%
Calcium 24mg 2%
Iron 2mg 9%
Potassium 92mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 granulated sugar

  • 6 large eggs, separated

  • 1 cup flour

  • 6 1/4 tablespoons cornstarch

For the Filling:

  • 3 1/2 ounces whole milk

  • 2/3 cup heavy cream

  • 6 tablespoons plus 1 teaspoon sugar

  • 1 large egg

  • 1 large egg yolk

  • 1/3 cup cornstarch

For the Syrup:

  • 2/3 cup water

  • 3/4 cup granulated sugar

For the Chocolate Glaze:

Steps to Make It

Preheat the oven to 390F (200C).

Cookies

  1. Cream 3/4 of the sugar and the egg yolks. Beat the remaining sugar and egg whites to stiff peak stage.

  2. 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.

  3. Line a cookie sheet with parchment paper.

  4. 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.

  5. Bake for 12 to 15 minutes, until golden. Cool on a rack.

Pastry Cream

  1. Place milk and cream in a saucepan over medium-low heat.

  2. 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.

  3. As soon as the cream melds and begins to bubble, remove from heat.

  4. Empty the cream into a clean bowl, cover with plastic wrap, and set aside to cool.

  5. 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

  1. Boil the sugar and water together for 2 minutes.

  2. Allow to cool slightly, then dip one side of the filled kok cookie in the syrup.

  3. Set aside, syrup side up, on wax paper.

Chocolate Glaze

  1. Bring the cream to a boil in a saucepan over medium heat.

  2. Break up the chocolate into small pieces and stir into the cream.

  3. Add the honey and allow to boil for 2 minutes. Stir well until very smooth.

  4. Dip the kok into the chocolate glaze on the same side as the syrup.

  5. Refrigerate in a covered pan or dish for 1/2 hour before serving.

Tips

  1. Coconut Kok: As an alternative, omit the chocolate glaze. Dip both sides of the filled kok in syrup, then roll in shredded coconut.

  2. Easier Preparation: Instead of making the cookies, use ladyfinger cookies or Savoyard biscuits.