For the cookies:
2/3 cup of sugar
6 eggs, separated
1 cup of flour
6 1/4 tablespoons of cornstarch
For the filling:
1 cup + 3 1/2 ounces of whole milk
2/3 cup of heavy cream
6 tablespoons + 1 teaspoon of sugar
1 egg yolk
1/3 cup of cornstarch
For the syrup:
2/3 cup of water
3/4 cup of sugar
For the chocolate glaze:
2/3 cup of heavy cream
8 3/4 ounces of bittersweet or semi-sweet couverture chocolate (or baking chocolate)
1 teaspoon of honey
Preheat the oven to 390F (200C).
Cream 3/4 of the sugar and the egg yolks. Beat the remaining sugar and egg whites to stiff peak stage. Add half the egg white mixture to the egg yolk mixture, stir lightly and slowly add the the flour and cornstarch. When mixed, add the remaining egg white mixture.
Line a cookie sheet with parchment paper. Using a pastry bag, squeeze out small cookies the size and shape of vanilla wafers: circles about 1 1/2 inch in diameter and 1/4 inch high. Bake for 12 to 15 minutes, until golden. Cool on a rack.
Place milk and cream in a saucepan over medium-low heat. Combine sugar, cornflour, egg and egg yolk, and add 1/3 of the warmed milk and cream mixture before it boils. Stir well, then pour back into the saucepan and continue to stir. As soon as the cream melds and begins to bubble, remove from heat. Empty the cream into a clean bowl, cover with plastic wrap, and set aside to cool.
When the cream cools, stir gently with a wire whisk to soften, then place a small amount of cream (1-2 teaspoons) of cream on the flat side a cookie and place the flat side of another on top to create each pastry.
Boil the sugar and water together for 2 minutes. Allow to cool slightly, then dip one side of the filled kok cookie in the syrup. Set aside, syrup side up, on wax paper.
Bring the cream to a boil in a saucepan over medium heat. Break up the chocolate into small pieces and stir into the cream. Add the honey and allow to boil for 2 minutes. Stir well until very smooth.
Dip the kok into the chocolate glaze on the same side as the syrup.
Refrigerate in a covered pan or dish for 1/2 hour before serving.
Yield: approximately 30-35 pastries
Coconut Kok: As an alternative, omit the chocolate glaze. Dip both sides of the filled kok in syrup, then roll in shredded coconut.
Easier Preparation: Instead of making the cookies, use ladyfinger cookies or Savoyard biscuits.