Breastplate is a cherished Sinterklaas delicacy. This recipe from Janneke Vreugdenhil's *Always Party* brings a sophisticated twist, drawing on her expertise in celebratory Dutch cuisine.
Saffron lends a soft yellow color and refined flavor when used sparingly. Rose water infuses a floral, 1001 Nights aroma. Fennel seeds offer the boldest variation. For traditional breastplate, skip the flavorings.
Makes a generous batch
- 300 g fine table sugar
- 100 ml whipped cream
- 40 g butter
- Optional: a small pinch of saffron threads (soaked), 2-3 tsp rose water, or 1 small tsp ground fennel seed
- Also needed: breastplate molds or cookie cutters
Instructions
- Line a baking tray with parchment paper. Rinse molds under cold water and place wet on the paper. Lightly grease cookie cutters with neutral oil. For saffron, soak threads in 1 tbsp boiling water for 10 minutes, then strain.
- In a heavy-bottomed saucepan over low heat, combine sugar, cream, and butter. Stir with a wooden spoon until boiling. Slightly increase heat, stir constantly for about 5 minutes. When the spoon scrapes the pan bottom, test readiness: drop into cold water—if it forms a soft ball, remove from heat.
- Stir in your chosen flavoring (saffron water, rose water, or fennel seeds) while cooling, stirring vigorously. Once sluggish, pour ½ cm thick into molds. Let set for at least 30 minutes, ideally hours. Gently slide molds to set the base, then unmold.
Bon appétit!
From *Always Party* by Janneke Vreugdenhil
Celebrate life's moments with Janneke's personal holiday calendar. Recipes for Christmas, Easter, Sinterklaas, and more—like Skirt Day, Animal Day, summer picnics, or autumn mussel feasts. These "islands of happiness" make every day festive.
*Always Party*, €25 via Bol.com.
