---
title: Cuberdon Recipe | Pastry1 Magazine
description: Learn how to make this iconic Belgian dessert, the cuberdon.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Cuberdon Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/cuberdon-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Oct 29, 2025 5:15:02 PM

BY LE ROI DU CUBERDON

For 1,000 g of mass

CHEF'S TIP: During the drying process, it is important to monitor the cuberdons daily to ensure that everything is going well.

 

 INGREDIENTS:

100 g water  
200 g sugar  
100 g vegetable gelatin  
200 g glucose  
400 g raspberry pulp  
Coloring as required  
Natural raspberry flavoring as required

METHOD:

Combine water, sugar, vegetable gelatin and glucose. Heat the mixture. Remove from the heat and stir in the fruit pulp, colorings and natural flavorings. Pour the mixture into starch trays. Dry in a hot chamber. Demolding takes place a week later.

 

[View full post](https://www.parisgourmet.com/magazine/cuberdon-recipe)

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