Balh al-Sham

Name: Balh al-Sham
Prep time: 42 min
Cook time: 10 min
Total time: 52 min
Yield: 8
Cuisine: Levantine
Ingredients: 1 cup water; 3 tablespoons butter; 1 cup flour; 3 eggs; 1 teaspoon Vanilla; a pinch salt; about 2 cups frying oil; 1 cup cold syrup

Ribbed batter fingers, golden fried, crispy and drenched in syrup.

Vegetarian

Cooking time: 52 min
Hands-on time: 42 min
Free time: 10 min
Difficulty: Medium
Cuisine: Levantine
Calories: 520
Contains: Gluten, Dairy, Eggs

The French choux pastry traveled east, donned the star-shaped ridges, was drenched in syrup, and became balah al-sham: a deeply crispy crust and an airy, almost liquid center. A fried pastry whose freshness is unmatched by any shop.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

8people

Amounts follow the number of people

To prepare balah al-sham

1 cup water — Add gradually until the texture is right
3 tablespoons butter — At room temperature
1 cup flour — Sifted, then spooned lightly into the cup
3 eggs — At room temperature
1 teaspoon Vanilla — Measured and prepared before starting
a pinch salt — Add gradually, tasting as you go
about 2 cups frying oil — As needed
1 cup cold syrup — Two cups

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Piping bag with a star tip — The ridges are what cook the center through; smooth dough puffs up and stays raw inside.
Heavy-based pot — The flour is beaten hard over the heat until the paste comes together.
Deep pot for frying — Medium-hot oil, cutting the lengths with scissors straight over it.

Method

Put the water, butter, and salt on the fire until the butter melts and it starts to boil.
5 min
You’ll know it’s ready when
A full boil, and the butter has melted completely.
Add the flour all at once and stir vigorously over the heat until a ball is formed.
5 min
You’ll know it’s ready when
The dough gathers into a single ball, leaving the sides of the pot and creating a thin layer at the bottom.
Tip: Continue for an additional minute after the ball is formed to allow the dough to dry.
Transfer the dough to a cold bowl and let it cool before adding the eggs.
10 minYou can walk away
You’ll know it’s ready when
Warm, not hot, when touching the side of the pot.
Tip: Eggs added to hot dough cook and ruin it.
Add the eggs one at a time, whisking until the mixture is smooth.
8 min
You’ll know it’s ready when
It is shiny and flows from the spoon in a wide ribbon that slowly breaks apart.
Tip: Don't add the next egg until the last one has been fully absorbed.
Prepare the cold syrup, then shape the fingers with a piping bag in medium-hot oil.
12 min
You’ll know it’s ready when
The fingers rise and puff up gradually without browning quickly.
Tip: Medium heat is a must: very hot oil browns the outside and leaves the inside raw.
Fry until golden on all sides and light.
8 min
You’ll know it’s ready when
Dark gold and hollow inside when broken.
Dip them in the cold syrup, then drain them.
4 min
You’ll know it’s ready when
Shiny and crispy on the outside.