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200g caster sugar
80 ml double cream
40 ml water
1 teaspoon vanilla essence or
½ a teaspoon cocoa or powdered coffee
optional: 40g fondant
Such fun to give the mini-monsters a taste of this old-fashioned Sinterklaas treat, we like it very much too! Of the three flavours we like chocolate the most but vanilla and mocca or delicious too, so all three it is then ;)
Our recipe is by Cees Holtkamp, the well known Amsterdam patissier and we have the candy thermometer at hand, because with making borstplaat you really need one!
How to make roomborstplaat
Grease the baking paper and the molds.
Stir sugar and cocoa until combined.
Add the double cream.
Stir all until combined.
Bring the borstplaat mixture to the boil and let it cook until the food thermometer points exactly to 115°C
That means boil for app. 10 minutes.
Pour the mixture into the molds.
Allow the borstplaat to dry on both sides.
Please mind!
*Make sure the bottom on which you place the molds is even, the first batch on a wry baking tray leaks very much! The second batch placed on a cutting board is doing much better.
Gently remove the molds.
When made really well Sinterklaas candy tastes by far the best! :(