We translated and adapted the recipe from De Banketbakker cookbook. It has been republished on this site with the permission of the publisher. While we've converted the recipe to US measurements, please keep in mind that this is a famous patissier's precision recipe, and you'll get the best results using a kitchen scale and the original European measurements, which we've provided in brackets.
- To make the fondant
- 2 cups granulated white sugar (400 g)
- 5 1/2 tsp golden syryp or corn syrup (blanke stroop), (40 g)
- 1/2 cup water (130 g)
- Sunflower oil
- For the borstplaat
- 1 cup granulated white sugar (200 g)
- 1/3 cup whipping cream (80 g)
- 2 3/4 tbsp water (40 g)
- 1 vanilla pod
- 2 tbsp fondant (40 g)
- You will need
- A deep (sugar) saucepan
- A pastry brush
- (Silicone) candy molds
- A dough scraper
To make the fondant
Mix the sugar, golden (or corn) syrup and the water and heat it to 235 degrees F (113 degrees C). Lightly grease your marble or stainless steel work surface with sunflower oil and pour the syrup mixture onto it.
Using a metal dough scraper, push the syrup mixture back and forth, working it until it becomes a creamy white substance. Spoon it into an airtight container. Wet the surface of the fondant mixture with a little water and place the lid on the container to seal. Store the fondant in the refrigerator until ready to use.
To make the borstplaat
Use a small, sharp knife to slice the vanilla pod in half length-ways and then scrape out the vanilla seeds using the tip of the knife. In a deep saucepan (note: the volume can increase by up to 4 times during cooking) boil the cream with the sugar, water and vanilla seeds. Heat the mass to exactly 239 degrees F (115 degrees C). Keep the sides of the pan clean with a wet pastry brush.
Put the fondant into a bowl, add the hot sugar syrup and stir it well for a few minutes.
Wet some parchment paper and pour the candy mix in a circular motion to make small discs or use (silicone) candy molds for other shapes, such as heart shapes. Allow to cool.