Balah el Sham (Egyptian Choux Pastry)

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.

Active Time
30 mins
Total Time
66 mins
Yield
40 servings

How to Make It

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

Ingredients

  • 3 cups water, divided
  • 2 cups white sugar, divided
  • 1 lime, juiced
  • 2 teaspoons vanilla extract, divided
  • 2?½ cups vegetable oil
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs eggs
  • 2 cups corn oil

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