I found this recipe, i hope you like it and this is the link: https://akispetretzikis.com/en/categories/glyka/kokakia
Also you could find different recipes by searching "recipe for kok greek cream puffs with chocolate glaze" on google @s4shahidi4imran

Ingredients

For the syrup

150 g granulated sugar
200 g water
20 g brandy
1/2 lemon, rinds
For the crème

500 g milk, 3,5%
130 g granulated sugar
1 teaspoon(s) vanilla extract
3 egg yolks
50 g corn starch
70 g butter
For the dough

180 g egg whites
1 pinch salt
160 g granulated sugar
120 g egg yolks
1 teaspoon(s) vanilla extract
200 g soft flour
1 level teaspoon(s) baking powder
For the glaze

10 g butter
70 g heavy cream 35%
100 g chocolate couverture
Method
For the syrup

Place a pot over medium heat and add the sugar, water, cognac, lemon rinds.
Heat for 2-3 minutes until the sugar melts completely.
When the mixture takes on a syrupy consistency, remove from heat and set it aside to cool completely.
For the crème

Place a pot over medium heat and add the 450 g of milk and the half sugar along with the vanilla extract. Let it heat very slowly.
In the meantime, in a bowl, add the remaining milk and sugar along with the egg yolks.
Whisk until the sugar dissolves completely and add the corn starch. Whisk again to incorporate. Do not add the corn starch before adding the milk because it will not incorporate correctly.
As soon as the mixture in the pot comes to a boil, gradually add the mixture in the pot to the mixture in the bowl, while continuously whisking.
When all of the contents of the pot is added, add the mixture in the bowl to the pot and stir continuously for about 1-2 minutes, until the crème thickens. As soon as the first bubble appears on the surface it is ready.
Remove from heat and immediately add the butter. Continue stirring until the butter melts and is incorporated.
Quickly transfer the crème to a bowl and cover with plastic wrap making sure the wrap directly touches the surface of the crème.
Refrigerate for 2-3 hours, until completely chilled.
When ready, remove from refrigerator and stir thoroughly with a spatula or a whisk to make the crème nice and fluffy.
For the dough

Preheat oven to 180* C (360* F) Fan.
Beat the egg whites along with the salt in a mixer on high speed, using the whisk attachment.
Add the sugar in 10 batches while beating. (Do not add the sugar all at once or else your mixture will not rise and become fluffy.)
Then add the egg yolks and vanilla. Beat just to incorporate.
Remove the mixer’s bowl from stand and sift the flour and baking powder into the mixing bowl. This will help give the mixture a light and airy texture.
Gently fold into mixture with a spatula until the ingredients are completely combined without letting it lose its volume.
Transfer mixture to a pastry bag.
Line 2 baking pans with parchment paper and pipe the mixture out on them, creating small little “cakes” that are 4-5 cm in diameter.
Bake for 12-15 minutes.
When ready, remove from oven and set them aside to cool.
For the glaze

In a bowl, add the heavy cream, butter and chocolate couverture chopped into pieces. Heat in the microwave for 1 ½ minutes at 800 Watts.
When ready, remove from microwave and gently stir to help the chocolate melt completely and the mixture is combined.
Set aside to cool.
To assemble

Pick up one of the little “cakes” at a time and dip the flat side into the syrup for 5 seconds.
Stir the crème with a spatula until it is nice and smooth.
Turn half of them upside down and (bottom side up) and fill them with the crème.
Dip the other half of the little cakes into the chocolate glaze (on one side) and place over the ones that are filled with crème.