Name: Kok
Prep time: 45 min
Cook time: 15 min
Total time: 3 h
Cuisine: Greek
Ingredients: 2/3 cup (160 ml) of sugar; 6 eggs, separated; 1 cup (240 ml) of flour; 6 1/4 tbsp (95 ml) of cornstarch; 1 cup + 3 1/2 oz of whole milk; 2/3 cup (160 ml) of heavy cream; 6 tbsp + 1 tsp (100 ml) of sugar; 1 egg; 1 egg yolk; 1/3 cup (80 ml) of cornstarch; 2/3 cup (160 ml) of water; 3/4 cup (180 ml) of sugar; 4 tbsp (60 ml) cocoa powder; 5 tbsp (75 ml) sugar; 4 tbsp (60 ml) water; 2 oz (60 g) margarine; 1 egg yolk, beaten

Description

35 to 40 of these little treats are made from one batch.

Ingredients

Units Scale

For the cookies:

2/3 cup (160 ml) of sugar
6 eggs, separated
1 cup (240 ml) of flour
6 1/4 tbsp (95 ml) of cornstarch

For the filling:

1 cup + 3 1/2 oz of whole milk
2/3 cup (160 ml) of heavy cream
6 tbsp + 1 tsp (100 ml) of sugar
1 egg
1 egg yolk
1/3 cup (80 ml) of cornstarch

For the syrup:

2/3 cup (160 ml) of water
3/4 cup (180 ml) of sugar

For the chocolate glaze:

4 tbsp (60 ml) cocoa powder
5 tbsp (75 ml) sugar
4 tbsp (60 ml) water
2 oz (60 g) margarine
1 egg yolk, beaten

Instructions

Preheat the oven to 390F (200C).
Cream 3/4 of the sugar and the egg yolks. Beat the remaining sugar and egg whites to stiff peak stage. Add half the egg white mixture to the egg yolk mixture, stir lightly and slowly add the the flour and cornstarch. When mixed, add the remaining egg white mixture.
Line a cookie sheet with parchment paper. 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. Bake for 12 to 15 minutes, until golden. Cool on a rack.
Place milk and cream in a saucepan over medium-low heat. Combine sugar, cornflour, egg and 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. As soon as the cream melds and begins to bubble, remove from heat. Empty the cream into a clean bowl, cover with plastic wrap, and set aside to cool.
When the cream cools, stir gently with a wire whisk to soften, then place a small amount of cream (1-2 tsp) of cream on the flat side a cookie and place the flat side of another on top to create each pastry.
Boil the sugar and water together for 2 minutes. Allow to cool slightly, then dip one side of the filled kok cookie in the syrup. Set aside, syrup side up, on wax paper.
Prepare the chocolate icing by melting the margarine and stir in all the ingredients but the egg yolk. When the mixture is smooth and well combined, stir in the egg yolk. Pour chocolate icing over the cakes. Refrigerate for 2 hours before serving..
Dip the kok into the chocolate glaze on the same side as the syrup.
Refrigerate in a covered pan or dish for 1/2 hour before serving.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: Greek

Nutrition

Serving Size: 2 kok pastries
Calories: 110