Kataifi Kok - My new unique creation 😋
Recipe:
Syrup:
- 1 & 1/3 cup water
- 1 & 1/2 cup sugar
* Place all ingredients into a sauce pan over medium heat & bring to boil then turn it off & leave it to cool
Custard:
- 3 Cups Milk (Full Cream)
- 1 & 1/3 Cup thickened Cream
- 1 Cup White Sugar
- 2 Egg
- 2 Egg Yolk
- 2/3 Cup Corn Starch
* Add all ingredients to a pot over medium heat and continue stirring until it thickens.
* Set aside in a glass bowl to cool & cover with cling film ensuring that all air is removed so that it does not form a skin
Cake:
- 1/3 Cup Sugar
- 1/2 Cup Flour (S.R)
- 3 Eggs (separated)
- 1/3 Cup Corn Flour
- 1 Tsp Vanilla Sugar
For the Cake:
* Cream 1/2 of the Sugar with the egg yolks.
* In a separate bowl beat the remaining sugar with the egg whites until they become stiff peaks.
* Add half the egg white mixture to the egg yolk mixture, stir lightly and slowly add in the flour, corn flour & vanilla sugar.
* Once mixed then fold in the remaining egg white mixture (making sure to fold it in, not over work it)
* To cook these you can either pipe out individual circles onto baking paper OR you can bake a whole slab & use a cookie cutter to cut the round discs after its cooked. (We just poured all of the batter onto a lined baking tray and cooked a whole slab and then cut out the discs with a scone cutter after it cooled)
* Bake at 200 degrees until golden.
* Once cooked, remove from the oven & allow to cool on a rack.
Chocolate Glaze:
- 2/3 Cup (Bulla) Thickening Cream
- 1 & 1/4 Cup of Dark Cooking Chocolate (broken up into small pieces)
- 1 Tsp Honey
* Heat cream on medium heat until it starts to boil. Then remove from the heat.
* Add in the broken up chocolate pieces and allow it to sit for a minute then stir until it completes melts
* Add in the honey & stir well until smooth
Additional Ingredients:
- Kataifi (Whole Packet)
- Unsalted Butter (roughly 180g)
* Start by melting your butter in the microwave in a heat proof jug
* Seperate the Kataifi by pulling apart the strands and then place small bunches of the pastry into a muffin tin to resemble a nest.
* Butter each nest and use a shot glass or small glass to push the pastry down and ensure you make a bit of an edge (so that it can hold the custard)
* Bake at 160 degrees for about 20 minutes or until golden colour
* Once you remove them the kataifi nests from the oven let them sit for a couple of minutes and then spoon 1 table spoon of the syrup over each nest. You can soak them as much or as little as you like.
To construct the Kataifi Kok:
* Start by removing the nests from the cooking tin & place them on your serving plate
* Pipe the custard into the centre of the Kataifi nests
* Take your sponge disc & brush it with the syrup (as much or as little as you like). We brushed ours twice on the top & twice on the bottom of the sponge
* Place your sponge disc on top of the custard and gently push down
* Then using a small spoon, spoon on the chocolate glaze
* With the left over glaze, put it into a disposable piping bag and cut the tip very small & pipe a swirl on each Kataifi Kok
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