Kokakia (Cream‑filled sponge biscuits with chocolate glaze)

Often referred to as Greek profiteroles, kokakia are a sophisticated and delicious sweet celebrated for their light texture, rich cream filling and luscious chocolate glaze. They can be found in every pastry shop in different size and flavour variations, but for Meni Vale, this classic version is the best.

Kokakia (Cream‑filled sponge biscuits with chocolate glaze). Credit: Hardie Grant Books

• makes

  10-12

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

Sponge biscuits (savourayiar biskota, see Note)

• 150 g (5½ oz/1 cup) plain (all‑purpose) flour, sifted
• 2 tsp baking powder
• 4 eggs, separated
• 115 g (4oz/½ cup) caster sugar
• 1 tsp vanilla extract
• icing (confectioners’) sugar, for dusting

Pastry cream

• 1½ tbsp plain (all‑purpose) flour
• 1 tbsp cornflour (cornstarch)
• 55 g (2 oz/¼ cup) caster sugar
• 2 egg yolks
• 250 ml (8½ fl oz/1 cup) milk
• 1 tsp butter
• ½ tsp vanilla extract

Chocolate glaze

• 180 g (6½ oz) 70% cacao cooking chocolate
• 80 g (2¾ oz) butter
• 2 tbsp thick (double/ heavy) cream

Instructions

1. Preheat the oven to 200°C (390°F). Lightly grease a large baking tray and line with baking paper.
2. Mix the flour with the baking powder then sift twice and set aside. (This gives the biscuits a lovely delicate lightness.)
3. Put the egg whites in a large bowl and whisk until soft peaks form, then gradually add the sugar. Keep whisking until the meringue forms stiff peaks and is silky. Add the egg yolks one at a time, gently mixing with a spoon after each addition. Stir through the vanilla extract. Begin folding through the flour a little at a time, being gentle so as not to remove the air that has been introduced. Continue until all the flour has been combined well.
4. Spoon the mixture into a piping bag and pipe the mixture into even 4–5cm (1½–2 in) rounds on the baking tray, leaving about 2 cm (¾ in) between each to allow for spreading; you should have 20–24 biscuits. Lightly dust with icing sugar and bake in the oven for 8–10 minutes or until golden brown. Set aside to cool.
5. For the pastry cream, put the flour, cornflour and sugar in a saucepan. Whisk the egg yolks and milk together in a small bowl, then pour into the saucepan. Stir the mixture over a medium heat until combined, then turn down to low and keep mixing until it thickens and is smooth. Take off the heat and add the butter and vanilla extract, whisking well. Pour into a bowl to cool.
6. For the chocolate glaze, chop the chocolate into pieces and place in a microwave‑safe bowl with the butter and cream. Melt in the microwave at 30‑second intervals, stirring after each, until it is smooth and glossy. Set aside. (If you do not have a microwave, this can also be prepared in a saucepan over a low heat.)
7. To assemble, use a small palate knife or spatula to spread a thick layer of the pastry cream on the flat side of a sponge biscuit, and top with another biscuit. Once you have sandwiched all the biscuits, use a circular motion to spread chocolate glaze over the top.
8. Kokakia will keep in the refrigerator for 4–5 days in an airtight container.

Note

The recipe for savourayiar biskota can also be piped into 3-4 cm long biscuits (allow about 2 cm (¾ in) between each to allow for spreading while they bake). Lightly dust with icing sugar and bake in the oven for 8–10 minutes or until golden brown. Allow the biscuits to cool before lifting them off the baking paper. Known for their rich, sweet flavour, these biscuits are delicious on their own with a coffee or tea, or sandwiched with jam or cream.

This is an edited extract from Thessoloniki by Meni Vale (Hardie Grant Books).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.