If you have children or you are preparing for a party then you have to try this recipe. It’s not the easiest to make or the quickest but the enjoyment is worth the journey! If you ever been to Greece or Cyprus this is the recipe for kokakia usually found in patisserie shops.
Right, let’s get baking my darlings!
Ingredients
- For the filling
- 350 ml milk,whole
- 150 ml double cream
- 80 gr sugar
- 3 egg yolks
- 1 egg
- 40 gr corn flour
- vanilla
- For the puffs
- 140 gr sugar
- 6 egg yolks
- 6 egg whites
- 125 gr flour, sifted
- 50 gr corn flour, sifted
- For the syrup
- 100 gr water
- 100 gr sugar
- For the chocolate ganache
- 200 gr single cream
- 200 gr dark chocolate
- 1 tbsp honey
Instructions
Step 1
Place the milk and cream in a saucepan on a medium heat. Meanwhile, mix the egg, sugar and corn flour. Just before the milk mixture starts boiling, add 1/3 in the sugar mixture and stir. Transfer back into the remaining milk mixture and stir until the cream thickens. Once the cream is ready, add the vanilla. Cover with cling film and let it cool.
Step 2
In the mixing bowl, add the egg yolks and 3/4 of sugar. Mix well until the mixture is fluffy and white. Transfer the yolk mixture in another bowl and clean the mixing bowl. Add the egg whites and remaining sugar and mix well to stiff meringue. Add 1/2 of the meringue in the egg yolk mixture and the flour along with the corn flour. Mix well. Then add the remaining meringue and lightly mix it into the egg and flour mixture, trying not to lose too much of the volume.
Step 3
Pre heat the oven at 180ºC. Line two baking trays with parchment paper.
Step 4
Add the puff mixture in a piping bag with a round nozzle. Pipe 5cm puffs on the parchment paper, and bake for 12-15 minutes.
Step 5
While the puffs are baking, make the syrup by adding the sugar and water in a small pan. Bring to the boil and let it boil for 2 more minutes. Remove from the heat and let it cool. Once the puffs are baked, brush the flat side with some syrup.
Step 6
Bring the cream to a boil in a saucepan over medium heat. Break up the chocolate into small pieces and stir into the cream. Add the honey and allow to boil for 2 minutes. Stir well until very smooth and let it cool slightly.
Step 7
Add a dollop of cream on one puff and top with another to create a sandwich. Dip the top of each puff sandwich in the chocolate ganache and let it cool. Repeat with the rest.
