Greek Kok Chocolate Cream Puffs
A Greek cream puff recipe features tender vanilla wafer-shaped cookies filled with a rich pastry cream, then dipped in syrup and a decadent chocolate glaze.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
For the Cookies: Cream 3/4 of the sugar with the egg yolks. In a separate bowl, beat the remaining sugar and egg whites until stiff peaks form.
-
Gently fold half of the beaten egg whites into the yolk mixture, then slowly add the flour and cornstarch. Incorporate the remaining egg whites.
-
Line a cookie sheet with parchment paper. Using a pastry bag, pipe 1 1/2-inch diameter, 1/4-inch high cookie circles.
-
Bake for 12 to 15 minutes, or until golden, then cool on a rack.
-
For the Pastry Cream: Heat milk and cream in a saucepan over medium-low heat.
-
Combine sugar, cornflour, egg, and egg yolk. Whisk in 1/3 of the warmed milk and cream mixture before it boils. Return this mixture to the saucepan and continue stirring until the cream thickens and begins to bubble.
-
Remove from heat, transfer the cream to a clean bowl, cover with plastic wrap, and cool. Once cooled, whisk to soften.
-
Place 1 to 2 teaspoons of cream on the flat side of one cookie, then top with another cookie to create each pastry.
-
For the Syrup: Boil sugar and water together for 2 minutes. Allow it to cool slightly.
-
Dip one side of each filled cookie into the syrup and set them syrup-side up on wax paper.
-
For the Chocolate Glaze: Bring cream to a boil in a saucepan. Add the broken chocolate pieces and honey, then boil for 2 minutes while stirring until very smooth.
-
Dip the syruped side of each cookie into the chocolate glaze.
-
Refrigerate the pastries in a covered pan or dish for 30 minutes before serving.