Balah el Sham (Egyptian Choux Pastry) recipe
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Ingredients
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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
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183.5 calories
carbohydrate: 13.4 g
cholesterol: 18.6 mg
fat: 14.3 g
fiber: 0.1 g
protein: 1.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 37.4 mg
sugar: 10.2 g
transFat: : -
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.