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How to Make Balah el Sham (Egyptian Choux Pastry) - A Step-by-Step Guide

Balah el Sham, also known as Egyptian Choux Pastry, is a delightful and indulgent dessert that originates from Egypt. This pastry is made from choux dough, a light and airy pastry that is often used to make eclairs or cream puffs. However, in Egypt, this dough is used to create a unique and delicious dessert that is loved by people of all ages.

The process of making Balah el Sham may seem daunting at first, but with a little patience and practice, you can easily recreate this delectabl...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 26 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 6 mins
  • Servings: 40
  • Yield: 40 servings

  • 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.

    • Nutrition

    184 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 19mg
    • Sodium: 37mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 0g
    • Total Sugars: 10g
    • Protein: 1g
    • Vitamin C: 1mg
    • Calcium: 6mg
    • Iron: 0mg
    • Potassium: 30mg

    Categories

    Dessert recipes
    Pastry recipes
    Egyptian recipes
    Middle eastern recipes
    Baking recipes