Balah El Sham Egyptian Choux Pastry Recipe

Water: The base liquid for both the dough and the syrup.

Unsalted butter: Adds richness and flavor to the dough.

All-purpose flour: Provides structure to the pastry.

Eggs: Essential for binding and adding richness to the dough.

Salt: Enhances the overall flavor of the pastry.

Sugar: Used to make the sweet syrup that coats the pastries.

Lemon juice: Adds a slight tang to balance the sweetness of the syrup.

Vanilla extract: Infuses the syrup with a warm, aromatic flavor.

When adding the eggs to the dough, make sure the mixture has cooled slightly to prevent the eggs from cooking prematurely. This will ensure a smooth and cohesive batter that pipes easily and fries evenly.

• water - Substitute with milk: Using milk can add a richer flavor and a slightly creamier texture to the pastry.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten intolerance, though the texture may be slightly different.

• large eggs - Substitute with flax eggs: For a vegan alternative, flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) can be used, though the texture will be denser.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, providing a slightly different mineral content and flavor.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a distinct flavor and slightly alter the consistency.

• water - Substitute with orange juice: Orange juice can add a citrusy flavor to the syrup, enhancing the overall taste.

• lemon juice - Substitute with lime juice: Lime juice can be used as a direct substitute, providing a similar acidity and flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract can be used for a different but complementary flavor, adding a nutty note to the pastry.

• Allow the Balah El Sham to cool completely before storing. This prevents condensation, which can make the pastries soggy.
• Store the pastries in an airtight container at room temperature for up to 2 days. Line the container with parchment paper to absorb any excess moisture.
• For longer storage, place the cooled pastries in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the Balah El Sham to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen pastries on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• If you prefer, you can reheat the pastries in an air fryer at 350°F (175°C) for about 5-7 minutes.
• Avoid reheating in the microwave as it can make the pastries chewy instead of crispy.
• For the syrup, store any leftover in a sealed container in the refrigerator for up to 1 week. Reheat gently before using.
• If you plan to make the Balah El Sham ahead of time, you can prepare the dough and pipe it onto a baking sheet. Freeze the piped dough until solid, then transfer to a freezer-safe bag. Fry directly from frozen, adding a few extra minutes to the frying time.

• Preheat your oven to 350°F (175°C). Place the Balah El Sham on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are warmed through and slightly crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the Balah El Sham inside for 3-5 minutes. This will help maintain their crispy exterior while warming the inside.

• If you prefer using a microwave, place the Balah El Sham on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 20-30 seconds. Note that this method may make them less crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the Balah El Sham in a single layer in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• If you have a steamer, you can use it to gently reheat the Balah El Sham. Place them in the steamer basket and steam for about 2-3 minutes. This method will keep them moist but may soften the exterior.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the Balah El Sham in the skillet and cover with a lid. Heat for 2-3 minutes, flipping halfway through to ensure even warming.

• Saucepan: Used to bring water and butter to a boil and to prepare the syrup.

• Wooden spoon: Ideal for stirring the flour and salt mixture until it forms a ball.

• Mixing bowl: Needed to cool the dough slightly before adding the eggs.

• Electric mixer: Helps in beating the eggs into the dough one at a time.

• Piping bag: Used to pipe the dough into the hot oil.

• Star tip: Fitted onto the piping bag to give the dough its characteristic shape.

• Scissors: Used to cut the dough to the desired length as it is piped into the oil.

• Deep fryer: Essential for frying the dough until golden brown.

• Paper towels: Used to drain the excess oil from the fried pastries.

• Wire rack: Allows the pastries to drain excess syrup after being dipped.

• Measuring cups: Necessary for accurately measuring the water, butter, flour, and sugar.

• Measuring spoons: Needed for measuring the salt, lemon juice, and vanilla extract.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the cooking process.

Use a stand mixer: A stand mixer can help you beat the eggs into the dough more efficiently.

Preheat oil: Start heating the oil while you prepare the dough to reduce waiting time.

Make syrup ahead: Prepare the syrup in advance and let it cool, so it's ready when the pastries are done frying.

Pipe directly into oil: Pipe the dough directly into the hot oil to save time and reduce mess.