“Kokakia” Greek Cream Puffs with Chocolate Glaze

Kokakia are the Greek version of profiterole. These airy cakey cookies filled with pastry cream get soaked in syrup and are topped with chocolate glaze! This dessert is a fit for all occasions.

Happy New Year!

Yessss! We made it to 2021! I want to use a few words to express how grateful I am for good health, new opportunities and you! Thank you all, for supporting me through this journey. I wish you a year filled with good health, personal growth, and more optimism; and of course divine desserts! That been said, Kokakia are the perfect way to start this year the right way. Two small soft cookies with pastry cream filling in between, topped in a luscious chocolate glaze. Every Greek pastry shop sells fresh kokakia in different sizes and flavors. Today, I’m sharing the classic version, which in my opinion is the best.

Kok or Kokakia

Kok (Greek: κοκ or κωκ) or kokákia (Greek: κοκάκια or κωκάκια) (meaning multiple smaller kok, as they are typically served in multiples) is the Greek version of profiterole consisting of pastry cream, chocolate glaze and syrup. It is sometimes additionally topped with nuts or coconut flakes. Other variations feature strawberry custard in place of pastry cream. The dough, is neither a cookie nor a cake but somewhere in between. Its texture after baking should be crispy on the outside and fluffy on the inside. Moreover, kok can be made in a large pan as a pie which resembles the Boston Cream pie.

Kokakia are one of the most popular treats for Greeks who celebrate either their birthday or name day (Yes, we also celebrate our names!) and want to treat their guests, friends or coworkers. However, little did I know that kokakia are actually easy to make- until recently, I found the recipe in my mother’s notes. It takes time and patience but the result is so rewarding!

How to make Kokakia

Firstly, we will prepare a simple syrup and moving forward the pastry cream since both need to be chilled before use.

For the Syrup:

In a saucepan over medium heat add the sugar, water and lemon rind.

Bring to a boil and wait 2 to 3 minutes until the sugar is dissolved. Remove from heat and let the syrup cool down on a cooling rack.

For the Pastry Cream:

Moving forward, it’s time to make the creamy vanilla pastry cream! In a big saucepan, pour only half of the sugar along with the milk and pure vanilla extract. Stir the mixture and bring to a boil. When the first bubbles appear remove the saucepan from heat and let it cool for 15 minutes. In another bowl, whisk the eggs with the remaining sugar and corn starch and set aside. Return the saucepan to the stove and bring to a boil. When the mixture starts boiling, pour it on the bowl with the whisked eggs, sugar and corn starch and give it a good stir. Immediately, pour the mixture again in the saucepan and start stirring quickly as it thickens.

When, the pastry cream thickens and there are little to no lumps add the butter cut in cubes and stir till it is fully incorporated. Pour the pastry cream in a medium bowl and cover tightly with plastic wrap.

Note, that the wrap should directly touch the pastry cream. Place in the refrigerator for 2 hours.

For the dough:

Preheat oven to 390F (200C). Separate 6 large eggs in whites and yolks. In a mixer with the whisk attachment on, beat the egg whites and salt on high speed until frothy. While beating, gradually add the powdered sugar in small portions. Beware not to add the sugar at once, otherwise the mixture will not rise. Beat until a stiff meringue is formed.

Continue, by adding the egg yolks and vanilla extract. Mix till just incorporated in order to maintain the volume of the mixture. Remove the mixing bowl and add the flour and baking powder using a sieve. It is very important to sift the dry ingredients as they will result in a soft and airy cookie. Gently, fold in the flour mixture till is fully incorporated, using a spatula, without losing any volume.

Fill a pastry bag halfway with the mixture and set aside. Line two large baking sheets with parchment paper or macaron mats. In case you do not have macaron mats like me, you can draw 2 inch circles with a pencil on the back side of parchment paper to help you pipe the dough. Using the pastry bag, fill the circles on the parchment paper.

Bake for 8 to 10 minutes or till golden brown around the edges. Switch the baking sheets halfway through baking to ensure all cookies are cooked evenly. Remove from the oven and let them sit for 5 to 10 minutes before moving to a cooling rack.

For the chocolate ganache:

Cut the chocolate bar in pieces and place it in a microwave safe bowl along with the butter and heavy cream. Microwave in 30 seconds intervals stirring every time till the mixture is smooth. Set aside to cool!

To assemble the Kokakia:

This is where magic happens! To begin with, pair the kokakia. Remove the pastry cream from refrigerator, give it a good stir with a spatula till smooth and transfer to a piping bag. Pick one of the cookies and dip it into the cold syrup from the flat side. Remove and set it upwards on a baking sheet lined with parchment paper. Repeat the same step for all pairs. Fill the cookies soaked in syrup with pastry cream.

Now pick the remaining cookies and dip the tops in the chocolate glaze. Place them on top of the pastry cream and press gently.

Transfer in the refrigerator for at least 2 hours. Enjoy!

“Kokakia” Greek Cream Puffs with Chocolate Glaze

Christianna | Siftnwhisk

Kokakia are the Greek version of profiterole. These mini airy cakes filled with pastry cream get soaked in syrup and are topped with chocolate glaze!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Dessert

Cuisine Greek

Servings 25

Calories 183 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Syrup

• 3/4 cup Granulated Sugar
• 0.85 cups Water
• Lemon Rind from one lemon

For the Pastry Cream

• 0.60 cups Granulated Sugar
• 2.10 cups Whole Milk
• 1 tsp Pure Vanilla Extract
• 3 Large Eggs Room temperature
• 0.40 cups Cornstarch
• 1/4 cup Unsalted Butter Softened and cut into cubes

For the Dough

• 6 Large Egg Whites Room temperature
• 1/4 tsp Salt
• 1 cup Powdered Sugar
• 6 Large Egg Yolks Room temperature
• 1 tsp Pure Vanilla Extract
• 1 ½ cups All Purpose Flour Sifted
• 1 ½ tsp Baking Powder Sifted

For the Chocolate Glaze

• 1/4 cup Unsalted Butter
• 3/4 cup Semi Sweet Chocolate Bar
• 2 tbsp Heavy Cream

Instructions

 

For the Syrup:

• In a saucepan over medium heat add the sugar, water and lemon rind.
• Bring to a boil and wait 2 to 3 minutes till the sugar is dissolved.
• Remove from heat and let the syrup cool down on a cooling rack.

For the Pastry Cream:

• In a big saucepan pour only half of the sugar along with the milk and pure vanilla extract.
• Stir the mixture and bring to a boil.
• When the first bubbles appear remove the saucepan from heat and let it rest for 15 minutes.
• In another bowl, whisk the eggs with the remaining sugar and corn starch and set aside.
• Return the saucepan on fire and bring to a boil.
• When the mixture starts boiling, pour it on the bowl with the whisked eggs, sugar and cornstarch and give it a good stir.
• Immediately, pour the mixture back in the saucepan and start stirring quickly as it thickens.
• When the pastry cream thickens and there are little to no lumps add the butter cut in cubes and stir till it is fully incorporated.
• Pour the pastry cream in a medium bowl and cover tightly with plastic wrap. Note, that the wrap should directly touch the pastry cream.
• Refrigerate for 2 hours.

For the Dough:

• Preheat oven to 390F (200C).
• Separate 6 large eggs in whites and yolks.
• In a mixer with the whisk attachment on, beat the egg whites and salt on high speed until frothy.
• While beating, gradually add the powdered sugar in small portions. Beware not to add the sugar at once, otherwise the mixture will not rise. Beat until a stiff meringue is formed.
• Now add the egg yolks and vanilla extract. Mix till just incorporated.
• Remove the mixing bowl from the stand mixer and add the flour and baking powder using a sieve.
• Gently, fold in the flour mixture till is fully incorporated, using a spatula.
• Fill a pastry bag halfway with the mixture and set aside.
• Line two large baking sheets with parchment paper (see notes) or macaron mats.
• Using the pastry bag, fill the circles on the parchment paper.
• Bake for 8 to 10minutes or till golden brown around the edges. Switch the baking sheets halfway through baking to ensure all cookies are cooked evenly.
• Remove from the oven and let them sit for 5 to 10 minutes before moving to a cooling rack.

For the Chocolate Glaze:

• Cut the chocolate bar in pieces and place it in a microwave safe bowl along with the butter and heavy cream.
• Microwave in 30 seconds intervals stirring every time till the mixture is smooth. Set aside to cool.

To Assemble the Kokakia:

• Pair the kokakia.
• Remove the pastry cream from refrigerator, give it a good stir with a spatula till smooth and transfer to a piping bag.
• Pick one of the cookies and dip it into the cold syrup from the flat side.
• Remove and set it upwards on a baking sheet lined with parchment paper.
• Repeat the same step for all cookies.
• Fill half of the cookies with pastry cream.
• Pick the remaining cookies and dip the tops in the chocolate glaze.
• Place them on top of the pastry cream and press gently.
• Transfer in the refrigerator for at least 2 hours.
• Enjoy!

Notes

• Ensure butter and eggs are at room temperature.
• Note, that the plastic wrap should directly touch the pastry cream.
• It is very important to sift the dry ingredients as they will result in a soft and airy cookie.
• If do not have macaron mats, you can draw 2 inch circles with a pencil on the back side of parchment paper to help you pipe the dough.
• Chilling the kokakia is mandatory otherwise they will fall apart.
• Kokakia can be stored in the refrigerator in an an airtight container for up to 4 days.
• The number of kokakia might vary depending on the size you made them.
• Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!

Nutrition

Calories: 183kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 80mgSodium: 81mgPotassium: 89mgFiber: 1gSugar: 14gVitamin A: 258IUCalcium: 53mgIron: 1mg

Keyword chocolate glaze, corn starch, eggs, heavy cream, sugar, vanilla extract

Tried this recipe?Let us know how it was!

Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.

For more Greek desserts have a look at these recipes:

• Syrupy Greek Walnut Sheet Cake “Karidopita”
• Greek Chocolate Salami: A simple, decadent dessert for chocolate lovers!