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Balah el Sham (Egyptian Choux Pastry)
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Prep Time: 30 minutes
Cook Time: 26 minutes
Total Time: 66 minutes
Crispy Egyptian dessert, balah el sham, made with sugar, flour, lime, and vanilla, deep-fried for a delightful treat.
Ingredients:
3cups water, divided
2cups white sugar, divided
1lime, juiced
2teaspoons vanilla extract, divided
2.5 cups vegetable oil
0.5 teaspoonsalt
1cupall-purpose flour
4eggs
2cups corn oil
Instructions:
In a saucepan over high heat, combine 1 cup of water and 1 cup of sugar. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium, then add lime juice. Simmer for about 10 minutes to blend flavors. Remove from heat and stir in 1 teaspoon of vanilla extract. Let the syrup cool before using.
Combine 2 cups water, 1 cup sugar, vegetable oil, and salt in a pot over medium-high heat; bring to a boil. Lower the heat to medium and add flour. Stir energetically with a wooden spoon until a dough ball forms. Cook until the dough is glossy, approximately 1 minute. Transfer to a bowl and let it cool for about 5 minutes.
Press the batter evenly at the base of the bowl. Incorporate eggs one by one, mixing thoroughly after each. Fold in the remaining teaspoon of vanilla extract until the batter is smooth. Transfer to a cloth piping bag with a large star tip attachment.
Heat corn oil in a deep saucepan over medium heat until it shimmers; then reduce to medium-low heat. Drop 2-inch dollops of batter onto an oiled spatula and gently lower into the hot oil. Repeat until the saucepan is full. Cook until golden brown, turning occasionally, for about 5 minutes. Drain the pastries on a paper bag for about 30 seconds before serving.
Dip warm pastries in syrup and place on a plate to cool for approximately 5 minutes.