Balah El Sham Egyptian Choux Pastry Recipes

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BALAH EL SHAM (EGYPTIAN CHOUX PASTRY)



Balah el Sham (Egyptian Choux Pastry) image

This is one of my favorite Egyptian desserts that my mom used to make while we were growing up. Serve hot or cooled.

Provided by UnboundedPassion

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h6m

Yield 40

Number Of Ingredients 9

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

Steps:

  • 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 Facts : Calories 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, Sodium 37.4 mg, Sugar 10.2 g

BALAH EL SHAM (EGYPTIAN CHOUX PASTRY)



Balah el Sham (Egyptian Choux Pastry) image

This is one of my favorite Egyptian desserts that my mom used to make while we were growing up. Serve hot or cooled.

Provided by UnboundedPassion

Categories     Egyptian Recipes

Time 1h6m

Yield 40

Number Of Ingredients 9

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

Steps:

  • 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 Facts : Calories 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, Sodium 37.4 mg, Sugar 10.2 g

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