In our series 'The most delicious Sinterklaas recipes', after the almond bar and the filled speculaas, the turn of the breastplate! This time I'm not looking forward to trying a recipe, because I do not have a good experience with breastplate. Years ago - as a little girl - I already wanted to make it, but beyond a burnt pan (which was impossible to clean anyway) I never came.
My sister and mother too!
I was still living with my parents at the time and after I confessed to my mother that I had smashed a pan of her, my sister and my mother reluctantly told me that it happened to them, with exactly the same recipe.
Perhaps the recipe was not good, but I never dared to make breastplate again. For me, the fun was gone. So today.
With sweat in my hands I start to put everything ready. Fortunately, in the years that followed, I gained more cooking and baking experience, so that this time I have taken it off without a frying pan. Fortunately, because if I always have to buy new pans, it will be very expensive breastplate. I am not (yet) satisfied with the final result. I think it's a bit too 'grainy'. I fear that I will still be able to use some exercise for the breastplate to my satisfaction. Maybe you are better at it? If someone has tips, leave them at the bottom of this page! It is always nice to learn from each other.
Breast plate is mainly eaten during the period around Sinterklaas. At the time when sugar was made in the Netherlands only from sugar cane, which grew far away and had to be picked up by ships, sugar was an expensive product. It was therefore only used at celebrated parties, such as weddings or the Sinterklaas feast. Specialized confectioners ensured that the sugar was processed into sugarbeets, hearts, and so on.
Very first sweets
The very first sweets were created in the Netherlands in the 16th century. More specifically in 1510 in Flanders. It was called sugar work. In order to make this, sugar cane was melted and certain flavors added. In the beginning it was especially popular with higher circles. For example, several German emperors had sugar works brought to their homes from the Southern Netherlands and even small sugar figurines were made during important events.
In 1747, a German pharmacist discovered that you could produce sugar more cheaply by removing it from beet. Since then, sugar work was also accessible to the common people.
250 grams of granulated sugar
5 tbsp whipped cream
2 tbsp water
instant coffee (optional)
|Prepare all ingredients||Grease the molds||Weigh the sugar (250 grams)||Siker and whipped cream in the pan|
|Heat at low temperature (stirring!)||Let cook for three minutes||Pour the mixture quickly into the mold||Enjoy your meal!|
If you want breastplate with coffee flavor, throw two tablespoons of instant coffee with the sugar and whipped cream before cooking.