Introduction
Kok (or Kokakia for the bite-sized version) is a nostalgic Greek pastry that resembles a miniature cream puff or a sophisticated sandwich cookie. It consists of two soft, sponge-like cake discs that are traditionally soaked in a light syrup to ensure they stay moist and tender. These discs are sandwiched together with a thick layer of rich vanilla pastry cream (creme patissiere) and finished with a glossy, dark chocolate glaze on the top half. The combination of the syrupy sponge, the silky custard, and the smooth chocolate creates a harmonious blend of textures that has made it a permanent fixture in every Greek "zacharoplasteio" (pastry shop).
Ingredients
The Sponge Cakes (Choux or Sponge Base)
4 large eggs
100g granulated sugar
120g all purpose flour, sifted
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
The Pastry Cream Filling
500ml whole milk
100g granulated sugar
2 large egg yolks
50g cornstarch
1 tsp vanilla extract
30g unsalted butter
The Chocolate Glaze
150g semi-sweet dark chocolate, chopped
100ml heavy cream
1 tbsp honey or glucose syrup (for shine)
20g unsalted butter
The Syrup (Optional)
1/2 cup water
1/2 cup granulated sugar
1 tsp lemon juice
Preperation
Cakes: Prepare a light, airy sponge batter (genoise style) and pipe it into small, uniform rounds to bake until pale gold and springy.
Cream: Whisk together milk, sugar, egg yolks, and cornstarch to cook into a thick, velvety pastry cream, then let it chill completely.
Syrup: Boil sugar and water with a squeeze of lemon to create a light syrup for brushing onto the sponge rounds to keep them moist.
Glaze: Melt high quality dark chocolate with a bit of butter or heavy cream to create a smooth, glossy ganache for dipping the top halves.
Assembly: Have a piping bag ready to sandwich a generous mound of the chilled cream between two syrup soaked sponge cakes.
Step by Step
The Cakes: Prepare small, round sponge cakes (pate a choux or a light sponge base). These are typically piped into uniform circles on a baking sheet and baked until light, airy, and slightly golden.
The Syrup: Briefly dip the flat side of each cooled cake into a light sugar syrup infused with a touch of vanilla or orange zest. This ensures the sponge remains moist and balances the sweetness of the filling.
The Pastry Cream: Whip a thick, velvety vanilla custard (creme patissiere). The cream must be stable enough to hold its shape; traditionally, it is piped generously onto the flat side of one cake, which is then topped with a second cake to create a "sandwich."
The Chocolate Glaze: Melt high-quality dark chocolate with a bit of butter or heavy cream to create a smooth, glossy ganache.
The Coating: Dip the top half of the assembled sandwich into the warm chocolate glaze. The glaze should be thick enough to form a smooth, rounded dome that coats the top sponge entirely.
The Setting: Place the cakes in the refrigerator to allow the chocolate to set and the pastry cream to firm up.
Finishing: Once chilled, some variations add a tiny dollop of white icing or a sprinkle of toasted coconut on the very center of the chocolate dome for decoration.
Origin:
Pan-Hellenic
Diet
Vegetarian
Equipment Needed:
Piping bag, Parchment paper, Whisk.
Cultural History
Kok is a nostalgic Greek pastry shop classic that resembles a sophisticated, cream filled sandwich cookie. These individual treats consist of two soft, sponge like cake discs that are joined together by a thick layer of velvety vanilla pastry cream. The entire assembly is dipped in a rich, glossy chocolate glaze that coats the top and drips slightly down the sides, creating a perfect balance between the light cake and the decadent cocoa. Often finished with a light syrup soak to keep the sponge moist and a final garnish of shredded coconut or a swirl of whipped cream, Kok is a beloved staple of Greek patisseries that offers a delicate yet indulgent multi-layered texture in every bite.
Yiayias Secret
The secret to a perfect Kok (the beloved Greek cream puff) is the interplay between the honey-soaked sponge and the velvety pastry cream. The base consists of two soft, cake-like discs known as "pantispania." To keep them from becoming dry or crumbly, you must lightly brush the flat sides with a cinnamon and cognac syrup before assembly. This adds moisture and a subtle aromatic kick that balances the sweetness of the filling.
The filling itself must be a traditional, thick Crème Pâtissière made with plenty of egg yolks and whole milk. It should be stiff enough to hold its shape between the two sponges without oozing out. After sandwiching the cream, the final flourish is the glossy chocolate ganache glaze. Dip the top sponge into the warm chocolate to achieve a smooth, mirror-like finish. The result is a nostalgic, three-layered treat where the soft sponge, rich cream, and snappy chocolate melt together into a single, decadent bite.
Substitution Notes
The Cakes: These individual desserts are made from two soft, sponge-like biscuits (similar to a ladyfinger or a thick pancake). If you don't want to bake them from scratch, small store-bought sponge cakes or even soft brioche rounds can serve as a quick substitute.
The Filling: A thick, velvety pastry cream (crème pâtissière) is sandwiched between the two biscuits. For a lighter version, you can substitute the traditional egg-based custard with a stabilized whipped cream or a mixture of mascarpone and honey.
The Glaze: The top biscuit is dipped into a glossy chocolate ganache. While dark chocolate is the standard, milk chocolate or a simple cocoa-based sugar glaze can be used as a substitute if you prefer a sweeter, less intense finish.
The Syrup: To keep the sponge moist, the biscuits are lightly brushed with a simple sugar syrup. To add more depth, you can substitute the plain water in the syrup with a splash of orange juice or a bit of rum for a more adult flavor profile.
The Fat: High-quality butter is used in the pastry cream to give it a rich mouthfeel. For a dairy-free alternative, coconut milk or a plant-based butter substitute can be used to thicken the custard, though the flavor will be noticeably different.
The Texture: A proper Kok should be soft enough to be eaten with a spoon but firm enough to hold its shape. If the pastry cream is too runny, adding a bit of cornstarch during the boiling process is the best way to ensure it stays put between the layers.
The Finish: They are usually served chilled and occasionally garnished with a tiny dollop of cream or a sprinkle of crushed nuts on top. For a festive look, a dusting of powdered sugar or a single candied cherry is a classic substitute for the plain chocolate top.
Wine Pairings
Kok (or Kokakia) are delightful Greek pastry shop staples. These miniature sandwich cakes consist of two soft, sponge-like biscuits soaked in light syrup, filled with a thick, silky vanilla pastry cream, and topped with a glossy, dark chocolate glaze.
Dessert Wine (The Traditional Choice): A Muscat of Samos is a beautiful partner for the vanilla custard and syrup-soaked sponge. Its honeyed apricot and citrus notes harmonize with the sweetness without getting lost. For the chocolate topping, a Vinsanto from Santorini is even better; its oxidative notes of caramel and dried fruit bridge the gap between the creamy center and the cocoa glaze.
Fortified Wine: A Banyuls or a Maury (French Grenache-based fortified reds) are world-class pairings for chocolate. They possess the dark berry intensity to handle the glaze while maintaining a velvety texture that matches the pastry cream. A 10-Year-Old Tawny Port is also excellent, offering nutty undertones that enhance the baked sponge.
The Contrast: A glass of cold milk or a double espresso are the classic domestic contrasts to the sugary intensity of a Kok. For a wine contrast, a Brut Rosé Sparkling Wine provides sharp bubbles and red fruit acidity that "cuts" through the heavy cream and chocolate, refreshing the palate for the next bite.
Storage Instructions
Refrigeration: Store Kok in an airtight container in the refrigerator for up to 3 days. Because these consist of sponge cakes filled with pastry cream and topped with chocolate glaze, they must be kept chilled. The sponge will gradually soften as it absorbs moisture from the cream, which many people actually prefer.
Freezing (Cooked): You can freeze the assembled cakes for up to 1 month, but the texture of the pastry cream may become slightly grainy upon thawing. If you must freeze them, do so in a single layer before transferring to a container to avoid smushing the glaze. Thaw slowly in the refrigerator for several hours.
Freezing (Unassembled): This is the best way to prep ahead. You can freeze the baked sponge disks for up to 3 months. Do not freeze the pastry cream, as it will separate. Prepare the cream and glaze fresh when you are ready to assemble the cakes.
Reheating: Never reheat Kok. They are meant to be served cold or at room temperature. If they have been in the fridge, letting them sit on the counter for 10 minutes before serving can help the chocolate glaze regain its shine and the sponge soften slightly.
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