Balah el Sham (Egyptian Choux Pastry)
Recipe information
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Cooking:
30 min.
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Servings per container:
40
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Source:

Ingredients for - Balah el Sham (Egyptian Choux Pastry)

1. Water, divided - 3 cups
2. White sugar, divided - 2 cups
3. Lime, juiced - 1
4. Vanilla extract, divided - 2 teaspoons
5. Vegetable oil - 2 ½ cups
6. Salt - ½ teaspoon
7. All-purpose flour - 1 cup
8. Eggs - 4
9. Corn oil - 2 cups

How to cook deliciously - Balah el Sham (Egyptian Choux Pastry)

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.