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Kokakia served on white and pink liners.

"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
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine Greek
Servings 25
Calories 183 kcal

Ingredients
 
 

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
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