Name: Cuberdons – authentic Ghent neuzekes
Total time: 505 h
Yield: 120 pieces
Cuisine: Belgian
Ingredients: 350 g water; 1000 g sugar; 400 g glucose; 16 g gum arabic; 5 g pectin (yellow); 100 g raspberry compound

Equipment

wooden trays
starch
cone-shaped stamping mould
neutral oil (for finishing)

Method

Get cooking

Preparation:

Fill the wooden trays with sifted starch and level neatly. Make as many cone-shaped impressions as possible using the tool.

Cooking:

Dry-mix the gum arabic, pectin and sugar in a bowl. Add the water to the dry mixture and bring to the boil.
Add the glucose and cook to a temperature of 110°C.

Flavour and colour:

Add the raspberry compound and red food colouring to the mixture.

Pouring:

Pour the mixture into the starch trays to obtain the characteristic cuberdon shape.

Resting time:

Place the starch trays in a heated cabinet for 48 hours to allow the cuberdons to set and develop the right texture. Alternatively, leave them to rest at room temperature for several weeks (3).

Finishing:

After 48 hours, brush the starch off the cuberdons and rub lightly with neutral oil to give them a lovely shine.

Source / inspiration: CVO Gent – Pralines course

Background

Cuberdons, affectionately known as “neuzekes” or “little noses”, are more than just sweets: they are a piece of Belgian culture. These small cone-shaped treats date from the 19th century and originated in the charming city of Ghent. With their soft, jelly-like centres and hard sugar shells, cuberdons offer a unique taste experience, traditionally with a rich raspberry essence.

Despite the many flavour variations available today, the classic purple cuberdon remains the favourite. These sweets are not only a treat for the taste buds, but also a symbol of regional pride in Flanders.

Passion for cuberdons can sometimes run high, as shown by the notorious “neuzekes war” on Ghent’s Groentenmarkt. This legendary quarrel between cuberdon sellers has made the local news more than once.

This rich history and vibrant culture make cuberdons more than just a sweet: they are an essential part of Belgian heritage. Each “little nose” tells a story, a sweet echo of the past.