Balah el Sham (Egyptian Choux Pastry) recipe
All Recipes World Cuisine Recipes African North African Egyptian
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 eggs 2 cups corn oil
Nutrition Info
- 183.5 caloriescarbohydrate: 13.4 gcholesterol: 18.6 mgfat: 14.3 gfiber: 0.1 gprotein: 1.1 gsaturatedFat: 1.9 gservingSize: -sodium: 37.4 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Balah el Sham (Egyptian Choux Pastry)
Directions
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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.