Latest Dish Menu Balah el Sham (Egyptian Choux Pastry) :: Best Family Recipes

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Balah el Sham (Egyptian Choux Pastry)

"This is one of my favorite Egyptian desserts that my mom used to make while we were growing up. Serve hot or cooled."

Ingredients :

• 3 cups water, divided
• 2 cups white sugar, divided
• 1 lime, juiced
• 2 teaspoons vanilla extract, divided
• 2 1/2 cups vegetable oil
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 2 cups corn oil

Instructions :

Prep : 30M	Cook : 40M	Ready in : 1H6M

• Combine 1 cup water and 1 cup sugar in a saucepan over high heat. Bring to a boil; stir until sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir 1 teaspoon vanilla extract into the syrup; let cool.
• Stir 2 cups water, 1 cup sugar, vegetable oil, and salt together in a pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a bowl; allow to cool, about 5 minutes.
• Flatten batter into the bottom of the bowl. Add eggs, 1 at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla extract; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.
• Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into the hot oil; repeat until saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.
• Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.

Notes :

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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