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5 from 1 vote

Fried Choux Pastry (Balah ElShaam)

Egyptian fried choux pastry, crunchy and sweet.
Course: Dessert
Cuisine: Egyptian


  • 1 cup 240ml water.
  • 1/4 cup 57g unsalted butter.
  • 1 cup 125g flour
  • 1 Tbs corn starch
  • 1/8 teaspoon of salt
  • 4 eggs
  • 1/8 teaspoon vanilla powder or use 1/4 vanilla extract.
  • 1/8 tsp white vinegar a couple of drops

Thick simple syrup:

  • 1 cup granulated sugar.
  • 1/2 cup water.
  • 1 teaspoon lemon juice.
  • 2 Tablespoons honey.
  • Flavors: vanilla, cinnamon, rose water or orange blossom water


  • Make the syrup: Combine syrup ingredients in a sauce pan, bring to a boil then reduce heat and simmer for 10 minutes. Let it cool completely.
  • In a pot over medium heat add water then butter. Leave it until it melts.
  • Meanwhile sift the flour, cornstarch and salt.
  • Bring the water mixture to a boil.
  • Add the dry ingredients at once and stir vigorously with a wooden spoon for a minute, until the mixture forms a ball.
  • Remove from the heat, Let it cool for 5 minutes.
  • Mix eggs, vanilla and vinegar.
  • Slowly add the eggs in 3-4 separate additions mixing in between each addition. You can use your mixer for easy mixing. The mixture will look as it is separating or curdled but it will come together eventually.
  • Until the dough is soft and glossy. A hook shape is formed when a spoon is pulled from the dough.
  • Brush a pastry bag -fitted with a star tip- with some canola oil. Fill the bag with dough. Note1
  • Heat oil on a medium to medium-low heat,Pipe the dough into the oil (about 2 inches).
  • Fry until golden brown, drain on paper towels.
  • Dunk in the syrup or you can drizzle with honey for a lighter version.


Note1: You can pipe and dough into a baking sheet lined with parchment paper and freeze separately. When they are fully frozen place in bag, can be frozen up to 2 months.