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Kok, Greek Sponge Sandwiches

Kok, Greek Sponge Sandwiches

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Kok pronounced like “coq” or the smaller, mini ones which are called kokakia (pr. coqakia) are small sponge cookies which after being wet with syrup, are filled with a vanilla pastry cream and then the top sponge is covered with a chocolate ganache.

Sandwiched kok with pastry cream image

I don’t know why they are called Kok but my guess is that they take were named from the carbon Pet Coke, which in Greek is also called Kok, something which makes sense because of the chocolate colour on top.

sponge image

Today is Evangelismos tis Theotokou (Annunciation Day) and also our Independence Day.  Chronia Polla to all our co-Hellences and Chronia Polla to my daughter, Evangelia (Elia) who is celebrating her name day.

Greek flag image

Whenever someone is celebrating their name day, there is always a dessert to offer to our guests.

Although today I have made eclairs as this is what she asked me to make, yesterday when I was preparing the choux pastry, I posted an older picture  on Facebook and Pinterest and  Eftychia, a friend from Dream of Cakes,  left a comment asking me if I had made “Kok” before.   When I replied to her by e-mail, I saw that as I had all the recipes posted, so it would be easy for me to make a post about this Greek dessert.

pastry cream image

This Greek dessert is very popular and you can get them in all confectioneries (zacharoplasteio) or bakeries (fournos) even in the remotest town in Greece.

Before learning how to make sponge cake we used to buy mini “kok” from our neighbourhood’s confectionary, together with eclairs or other mini choux filled with cream and covered with caramel on top, so we always ended up eating 3 each.

Collage Kok

In order to make this dessert, you will need to make some sponge cake, some pastry cream, some whipped cream (chantilly), a simple sugar syrup and some chocolate ganache.

This may sound as a lot to do but if you have made sponge before, it is very easy to make.  You can prepare the sponge from the previous day and assemble the dessert the next day.

Ingredients needed to make Kok

Sponge Cake

Pastry Cream

Syrup

Whipped cream

Chocolate Ganache

How to make Kok

Basic sponge recipe.      Prepare  the sponge batter.  Line your baking tin with parchment paper.  Put it in a piping bag and pipe out rounds with a diameter 6 – 8 cm (2 1/2 – 3 inches), spaced apart as they will expand.  Bake them in a preheated oven to 180 degrees C / 350 F, for 12 – 15 minutes, depending on your oven, until golden.

Note:  If you prepare the sponge from the previous day, storage will depend on weather conditions.  If it is very hot and dry you will have to store them in air tight containers, each layer between parchment paper, not in the refrigerator.  If the weather is normal you can just cover them with cling film and a clean kitchen towel on top.

Basic pastry cream.  You may need less than the batch made in the recipe.  I made half the batch, which was not enough.  I have adjusted the amount in the recipe car.  Vanilla is usually added to this cream but the flavour is up to you.  If you like,  you can make a chocolate cream as a filling.  When the cream is ready, cover it with cling film and set aside until it cools.

Syrup.  Prepare a very small amount of syrup in a very small pot.  I would say not more than 50 – 60 grams of sugar/same amount of water.  If you prepare more, you can store it in a jar in your refrigerator for other use.  If you make spoon sweets, you can use leftover syrup which is even better as it is already flavoured with the aroma of the fruit.  Using a brush, wet the sponges.  Don’t make them soggy.

Whipped Cream.  Follow my basic recipe.  When the pastry cream cools use a hand mixer and whisk it.  Add the whipped cream and whisk to combine both.  Put the cream in a piping bag and pipe out the cream.

Chocolate Ganache.  Prepare the ganache with the type of chocolate you prefer and set aside for a while to start setting.  Then using a spoon to cover the top.  Sprinkles are optional.

Chocolate kok image
kok sponge sandwiches image

Kok, Greek Sponge Sandwiches

Yield: 10
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes

Kok pronounced like "coq" or the smaller, mini ones which are called kokakia (pr. coqakia) are small sponge cookies which after being wet with syrup, are filled with a vanilla pastry cream and then the top sponge is covered with a chocolate ganache.  

Ingredients

Sponge Cake:

  • 6 eggs (about 55 - 60 grams each) separated
  • 1 cup cake flour*
  • 1 cup sugar
  • 1/2 tsp vanilla essence
  • 1/2 tsp of salt
  • 1 tbsp lemon or orange zest
  • 1 tbsp lemon juice

Pastry Cream:

  • 1 litre whole milk
  • 100 grams corn flour (starch)
  • 100 grams sugar
  • ½ tsp vanilla essence or other flavour
  • 4 egg yolks
  • 1/8 tsp (a pinch) of salt
  • 1 tbsp orange or other citrus zest (optional)
  • 1 tbsp butter (optional)

Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 tsp lemon juice

Whipped cream:

  • 250 ml whipping cream (35%)
  • 1 tablespoon (or more) icing sugar
  • 1/2 teaspoon vanilla essence or other flavour

Chocolate Ganache:

  • 225 grams good quality, dark chocolate
  • 225 ml heavy cream
  • 1 tsp honey

Instructions

  1. Basic sponge recipe .      Prepare  the sponge batter.  Line your baking tin with parchment paper.  Put it in a piping bag and pipe out rounds with a diameter 6 - 8 cm (2 1/2 - 3 inches), spaced apart as they will expand.  Bake them in a preheated oven to 180 degrees C / 350 F, for 12 - 15 minutes, depending on your oven, until golden. Note:  If you prepare the sponge from the previous day, storage will depend on weather conditions.  If it is very hot and dry you will have to store them in air tight containers, each layer between parchment paper, not in the refrigerator.  If the weather is normal you can just cover them with cling film and a clean kitchen towel on top.
  2. Basic pastry cream.  You may need less than the dose mentioned.  I made half the dose mentioned in my recipe, which was not enough.  I think it is better to make the whole dose and if you have leftover, it still can be served in a bowl.  Vanilla is usually added to this cream but the flavour is up to you.  If you like,  you can make a chocolate cream as a filling.  When the cream is ready, cover it with cling film and set aside until it cools.
  3. Syrup .  Prepare a very small amount of syrup in a very small pot.  I would say not more than 50 - 60 grams of sugar / same amount of water.  If you prepare more, you can store it in a jar in your refrigerator for other use.  If you make spoon sweets, you can use leftover syrup which is even better as it is already flavoured with the aroma of the fruit.  Using a brush, wet the sponges.  Don't make them soggy.
  4. Whipped Cream.  Follow my basic recipe.  When the pastry cream cools use a hand mixer and whisk it.  Add the whipped cream and whisk to combine both.  Put the cream in a piping bag and pipe out the cream.
  5. Chocolate Ganache.  Prepare the ganache with the type of chocolate you prefer and set aside for a while to start setting.  Then using a spoon to cover the top.  Sprinkles are optional.
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 667Total Fat 31gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 10gCholesterol 143mgSodium 201mgCarbohydrates 90gFiber 3gSugar 69gProtein 9g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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Collage Kok Greek Sponge sandwiches image

Kopiaste and Kali Orexi,

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Lisa

Thursday 5th of April 2012

These look delicious and look just like mini Boston Cream Pies that are popular in the northeast U.S.

elly

Thursday 29th of March 2012

Ivy, I'm so glad you made these so now I have a recipe to follow! I've been wanting to make kok for so long, and it was on my 30x30 list but I never got around to it. They look delicious.

fimère

Wednesday 28th of March 2012

ils sont bien réussis et très bien gourmands aussi, bravo bonne journée

Caroline72

Tuesday 27th of March 2012

All looks delicious.Wanna try these dessert.

Nicole

Tuesday 27th of March 2012

delicious sponge sandwiches!! i wish I'm one of your visitor in holiday surely i will get full with your food :)

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