Salted caramel

Orange zest

Belgian milk chocolate

Jules Destrooper uses only the very best Belgian chocolate. In fact, a unique recipe has been created especially for us – with cocoa beans from America, Africa and Asia that, in combination, are distinctively delicious. Plus, the growers of these beans have all earned the Rainforest Alliance label, the hallmark for sustainable agriculture.

Honey

The honey we use is a polyfloral variety: a blend of Latin American and Asian honey from several different flowers. This special blend ensures that the honey always has the same delicious flavour and the same golden colour. Furthermore, we monitor the honey strictly to prevent pesticides and antibiotics!

Belgian chocolate

Jules Destrooper uses only the very best Belgian chocolate. In fact, a unique recipe has been created especially for us – with cocoa beans from America, Africa and Asia that, in combination, are distinctively delicious. Plus, the growers of these beans have all earned the Rainforest Alliance label, the hallmark for sustainable agriculture.

Hazelnuts

Hazelnuts are among the most nutritious nuts. In addition to a high dose of vitamin E, they contain a lot of minerals and unsaturated fats. Jules Destrooper uses them largely because they add such wonderful flavour!

Belgian dark chocolate

Jules Destrooper uses only the very best Belgian chocolate. In fact, a unique recipe has been created especially for us – with cocoa beans from America, Africa and Asia that, in combination, are distinctively delicious. Plus, the growers of these beans have all earned the Rainforest Alliance label, the hallmark for sustainable agriculture.

Rice

Puffed rice and chocolate is certainly a winning combination. Especially when you use rice of such an excellent quality.

Slivers of candied ginger

Ginger is a seasoning that has been used in oriental cuisine for centuries. The ginger root contains 2 to 35 essential oils and resins – which provide the characteristic ginger aroma and taste. Why not fresh ginger? Well, there are a number of reasons. Candied ginger is much easier to use in the baking process, it mixes easily into biscuit dough, and it doesn’t change colour during baking. It's also the perfect match for biscuits that need to be crispy (fresh ginger sometimes makes biscuits soft). Moreover, candied ginger retains its original flavour and nutritional properties.

Cashew nuts

Cashews are white kidney-shaped nuts with a surprisingly sweet taste. Nice and crunchy, they are high in protein, with a lot of minerals, and less fat than in other kinds of nuts!

Cinnamon

We use cinnamon sticks from Indonesia, which are extracted from the rich shoots of the cinnamon tree. The bark is removed from the shoots, so that only the innermost rind remains – which then rolls up and dries out to become the well-known cinnamon stick. Because the sticks release their flavour only when they are cooked or braised with other foods, they’re ideal in Jules Destrooper biscuit dough!

Slivers of candied apple

Why not fresh apples? Well, there are a number of reasons. Candied fruit is much easier to use in the baking process, it mixes easily into biscuit dough, and it doesn’t change colour during baking. It's also the perfect match for biscuits that need to be crispy (fresh fruit sometimes makes biscuits soft). Moreover, candied fruit retains its original fruit flavour and nutritional properties.

Slivers of candied raspberry

Why not fresh raspberries? Well, there are a number of reasons. Candied fruit is much easier to use in the baking process, it mixes easily into biscuit dough, and it doesn’t change colour during baking. It's also the perfect match for biscuits that need to be crispy (fresh fruit sometimes makes biscuits soft). Moreover, candied fruit retains its original fruit flavour and nutritional properties.

Slivers of candied orange

Why not fresh orange? Well, there are a number of reasons. Candied fruit is much easier to use in the baking process, it mixes easily into biscuit dough, and it doesn’t change colour during baking. It's also the perfect match for biscuits that need to be crispy (fresh fruit sometimes makes biscuits soft). Moreover, candied fruit retains its original fruit flavour and nutritional properties.

Vanilla

Actually, you should feel our Bourbon vanilla pods. But we don’t yet have that functionality on our site. Otherwise, you would immediately notice how smooth, shiny, fleshy and soft these jet-black pods are. They come from Madagascar’s organic vanilla orchids – and they smell wonderful! So, grab a Butter Waffle … and smell and taste what we mean.

Candy sugar

Our candy sugar is produced with care and respect for tradition. A natural Belgian product, it consists of lumps of crystallized sugar, with a soft texture and distinctive taste. Without added colourings or flavours. Ideal on pancakes, in crumbles, ... and in our biscuits, of course!

Valencia almonds

The almonds that we use at Jules Destrooper come exclusively from Valencia. They’re a lot sweeter than California almonds, because they grow in Valencia’s hard, dry soil. By the way, did you know that these nuts consist of about 60% almond oil? They also contain lots of minerals and are rich in magnesium, which is ideal for easing stress.

Fresh eggs

Jules Destrooper uses full-flavoured, fresh barn eggs – laid by chickens that have both perches and laying nests, a layer of straw to scratch around in, and the necessary space for roaming.

Sugar

No sugar tastes better than refinery sugar – so that’s what Jules Destrooper uses. Selected and sifted with great care, this pure delicacy dissolves quickly and doesn’t clump – ideal for our biscuit preparations!

Real, pure butter

Jules Destrooper used pure butter in his biscuits back in 1885. And we still do today. Pure butter is churned solely from pure milk. 100% natural, it contains loads of natural nutrients. And above all – real pure butter is packed with flavour!
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Caramel cake with Belgian Chocolate Thins

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Caramel cake with Belgian Chocolate Thins

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60 minutes
Medium
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Ingredients

${ round(100 / 8 * recipeServingQuantity, 2) } g
sugar
${ round(60 / 8 * recipeServingQuantity, 2) } g
unsalted butter
${ round(1 / 8 * recipeServingQuantity, 2) } tsp
water
${ round(0.5 / 8 * recipeServingQuantity, 2) } tsp
salt
${ round(120 / 8 * recipeServingQuantity, 2) } ml
whipping cream (35%)
${ round(100 / 8 * recipeServingQuantity, 2) } g
store-bought chewy caramel sweets
${ round(180 / 8 * recipeServingQuantity, 2) } g
unsalted butter
${ round(3 / 8 * recipeServingQuantity, 2) }
eggs
${ round(100 / 8 * recipeServingQuantity, 2) } g
sugar
${ round(90 / 8 * recipeServingQuantity, 2) } g
flour (all-purpose)
${ round(0.25 / 8 * recipeServingQuantity, 2) } tsp
salt
${ round(1 / 8 * recipeServingQuantity, 2) } box

Preparation

step
1
${ round(100 / 8 * recipeServingQuantity, 2) } g sugar
${ round(60 / 8 * recipeServingQuantity, 2) } g unsalted butter
${ round(1 / 8 * recipeServingQuantity, 2) } tsp water
${ round(0.5 / 8 * recipeServingQuantity, 2) } tsp salt

Caramel sauce: put the sugar, butter, water and salt in a saucepan. Cook on high heat, mixing with a wooden spoon for 2 to 3 minutes, or until the sauce turns golden.

step
2
${ round(120 / 8 * recipeServingQuantity, 2) } ml whipping cream (35%)

Take the saucepan off the heat and carefully pour in the cream, taking care not to splash (the caramel is very hot). Mix vigorously until the sauce has a smooth consistency (put on the hob again for a few minutes if the caramel crystallises).

Leave to cool down at room temperature, then place in the fridge for 30 minutes until the caramel has slightly hardened.

step
3
${ round(100 / 8 * recipeServingQuantity, 2) } g store-bought chewy caramel sweets
${ round(180 / 8 * recipeServingQuantity, 2) } g unsalted butter

Preparation of the caramel cake: preheat the oven at 180°C (350°F).

Put the chewy caramel sweets in a saucepan with the butter on medium heat, mixing with a wooden spoon until the caramel sweets have melted and the mixture is smooth and consistent. Set aside.

step
4
${ round(3 / 8 * recipeServingQuantity, 2) } eggs
${ round(100 / 8 * recipeServingQuantity, 2) } g sugar
${ round(90 / 8 * recipeServingQuantity, 2) } g flour (all-purpose)
${ round(0.25 / 8 * recipeServingQuantity, 2) } tsp salt

Beat the eggs and sugar in a large bowl. Add the melted caramel pieces and whisk. Add the flour and salt.

Pour the mixture into the mould. Bake in the oven for 25 minutes, or until the outside of the cake is baked, but the inside is still soft. Leave to cool down at room temperature for 15 minutes.

step
5
${ round(1 / 8 * recipeServingQuantity, 2) } box Belgian Chocolate Thins
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Pour the caramel sauce over the middle of the cake, break up the Belgian Chocolate Thins and sprinkle on top.

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