GREEK dessert KoK

Ingredients

For the cookies: 140 g. sugar 6 separated eggs (yolk - white) 125 g. flour

50 g. corn flour

For the filling: 350 g. fresh milk 150 g. sour cream 80 g. sugar 1 egg 3 egg yolks 40 g. corn flour

For the chocolate: 250 g. couverture chocolate 150 g. sour cream 1 tsp honey

For the syrup: 150 g. water 150g sugar

Directions

For the cookies: Whisk 3/4 of the sugar with the egg yolks until they turn white. Beat the rest of the sugar with the egg whites into meringue. Pour half the meringue mixture to the yolks, stir lightly and pour the flour slowly and kornflaouer. Finally add the remaining meringue. Put the mixture into a piping bag and create small kok on a parchment paper in pan. Bake in preheated oven at 200 ° for 12-15 ', until they get a golden color.

For the filling: In a saucepan place the milk and the cream and put in the fire. Mix sugar with kornflaouer and eggs. Before boiling milk, pour 1/3 the egg mixture, stir and pour into the remaining milk. Continue stirring. Once the cream thickens and begins to boil, remove from heat. Pour into a clean container and cover with membrane. When cool cream to soften with a wire. Place a little of the cream between each two cookies coke.

For the syrup: Boil sugar and water for 2 '. Allow to cool slightly and in this dip one side of the already filled kok.

For the chocolate: Put the sour cream in a saucepan and bring to a boil. Chop the chocolate into small pieces and pour over the cream that we have boil. Add the honey and leave for 2 '. Mix. In this chocolate cream dip kok from the side before the dive into the syrup.