Giant kok
The original version is not giant.
Ingredients
Pastry
- 2 eggs
- 1/2 cup sugar
- 1 Tbsp water
- 1/2 Tbsp milk
- 1/2 cup flour
- 2 tsp baking powder
- 1 vanilla
Cream
- 3/4 lt milk
- 1 egg
- 3/4 cup sugar
- 3 Tbsp butter
- 4 Tbsp corn flour
- 2 Tbsp flour
Topping
- 200 gr chocolate pieces
- 200 gr cream
Preparation
Preheat oven to 180 oC.
Bottom: Mix eggs and sugar until the mix is white. Add water and milk to the mix.
Add flour, baking powder and vanilla and mix again, gently.
Put baking parchment in round baking tray. Add mix and bake for 20 min until it raises and browns. Then take out to cool.
Cream: In a pot add milk, eggs, sugar, butter, corn flour and flour and stir on medium heat until it becomes thick. Once it thickens, transfer to new pot so it stops cooking.
Once the bottom has cooled enough to leave space for the cream, add the cream and put in the fridge for 30 min.
Topping: Heat cream until it almost boils and add the chocolate pieces. Homogenise by mixing and leave to cool at room temp for 30 min.
Top the thing that comes off the fridge with the topping. Then leave the assembly in fridge for 8 hours to cool down.