Sweet bites welcomed by all. Our young friends will love them and you will see that you can easily make this delicious sweet creation yourselves. Enclose the small sweets in a fanciful box with ribbons and offer them to your friends in summer visits. Cool bites all sweetness.
Small kok sweets with chocolate coating
By Sotiris Laskarides, executive pastry chef instructor of the pastry school Etoile, Athens
Ingredients
For the dough
10 egg whites
320 gr granulated sugar
10 gr egg yolks
1 gr vanilla
390 gr pastry flour
6 gr baking powder
For the syrup
Half a liter of water
800 gr granulated sugar
Juice of half a lemon
For the pastry cream – patisserie
500 gr full-fat milk
50 gr granulated sugar
50 gr corn flour
2 egg yolks
1 whole egg 50 gr eggs
1 dose of vanilla
For coating
350 gr couverture chocolate, chopped
200 gr sour cream
10 gr honey or glucose
How to prepare
In the mixer bowl with the whisk, beat the egg whites and sugar.
When its “fluffy” and become like a meringue add stirring slightly with a small spatula the yolks and vanilla and beat for 10 seconds more.
Remove the bowl from the mixer and add the flour, while sifting it and also the baking powder.
Mix with a small pastry spatula.
Fill a pastry bag with this mixture and “cut” small round shapes on a baking sheet.
Bake in a well preheated oven at 180 °C for 20 minutes.
For the syrup
We prepare the syrup.
In a pot boil the water with the sugar, stirring until it thickens and just before the end add the lemon juice.
Remove the pot from the fire and with a skimmer dip in the syrup the small round cakes.
Remove them on the counter and fill with cream one by one.
For the pastry cream
In a saucepan, boil the milk with the sugar.
In a large bowl put the remaining ingredients of the cream and pour in a third of the milk mixture. Beat with the hand whisk to be incorporated and add the ingredients of the large bowl in the pan with the remaining milk.
Mix with the whisk until it boils for 1 minute.
Remove from the heat and cover with a food membrane and allow to cool
Method of preparation
On the basis of the kok cakes we have dipped into the syrup, pour the cream and cover with another cake. Put them in the freezer for 30 minutes until frozen.
For the coating
In a saucepan put the cream and honey and let 10 seconds to boil, while stirring.
Place the mixture in a big bowl and pour the chocolate while mixing with the pastry spatula. We use forceps to hold the kok cake and dip the top part in the chocolate mixture.
Put them in the freezer for a while and enjoy.
Small secrets
The small kok sweets are maintained in the refrigerator for 3 days and 20 days in the freezer. The defrosting time is 40 minutes.
