Servings: 120 st
Calories: 50kcal
Materiaal
- houten bakken
- zetmeel
- kegelvormige drukvorm
- olie neutral – for finishing
Ingredients
Instructions
Preparation:
- Fill the wooden trays with (sifted) starch and skim nicely. Make as many cone shapes as possible with the attachment.
Cooking:
- Mix the gum arabic, pectin and sugar dry in a bowl. Add the water to the dry mixture and bring to a boil.
- Add the glucose and boil to a temperature of 110°C.
Taste and color:
- Add the raspberry compound and red food coloring to the mixture.
Casting:
- Pour the mixture into starch trays to get the characteristic shape of Cuberdons.
Rest time:
- Place the starch containers in a heated cabinet for 48 hours to allow the Cuberdons to solidify and get the right texture. Alternatively, let it rest at room temperature for several weeks (3).
Finishing:
- After 48 hours, brush the starch off the Cuberdons and rub them lightly with (neutral) oil to give them a nice sheen.
Voedingswaarden
Calories: 50kcal
History
Cuberdons, affectionately known as “neuzekes,” are more than just sweets; they are a piece of Belgian culture. These small, cone-shaped treats date back to the 19th century and originated in the charming city of Ghent. With their soft, jelly-like interior and hard sugar coating, cuberdons offer a unique taste experience, traditionally with a rich raspberry essence.Despite the many flavor variations available today, the classic purple cuberdon remains the favorite. These sweets are not only a treat for the taste buds, but also a symbol of regional pride in Flanders.The passion for cuberdons can sometimes run high, which is evident during the infamous “neuzekes war” at the Groentenmarkt in Ghent. This legendary feud between cuberdon sellers has made the local media more than once. This rich history and vibrant culture make cuberdons not only a candy, but also an essential part of Belgium’s heritage. Each “nose” tells a story, a sweet echo from the past.source and inspiration – CVO Ghent – Pralines Course