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Smashbox by the chef: Anna Le Saux's poetic dessert
One month ago, we introduced The Smashbox together with Bellerose. We hope you had a lot of fun smashing and sharing it. But there's actually much more you can do with 3 giant biscuits and a little hammer. To prove it, we've asked 4 of our favorite chefs from Brussels to create a recipe with the Smashbox. And they've taken it pretty seriously.
Anna Le Saux is the pastry chef of Villa Lorraine Traiteur, so she obviously decided to create a dessert for us! She made ricotta and honey whipped cream and sage poached pears with Dandoy Speculoos. A light and elegant dish that is as pretty as it is easy to prepare.
![Anna Le Saux Smashbox Bellerose Maison Dandoy 1](https://d16n391k7whr4.cloudfront.net/images/_default_1/anna_le_saux_smashbox_bellerose_maison-dandoy_1.jpg)
Ricotta and honey whipped cream and sage poached pears with Dandoy Speculoos
Ingredients
Ricotta & honey whipped cream:
- 100g heavy cream (40% butterfat)
- 100g ricotta
- 10g honey
Speculoos biscuit:
- 30g speculoos (for her recipe, Anna chose the classic version from de Smashbox)
- 45g honey
Syrup for poached pears:
- 300g water
- 50g honey
- 8g dried sage
Preparation
Syrup:
The night before, heat up water and honey in a saucepan. Place dried sage inside a tea filter and add to the pan. Add pear slices, cover and infuse overnight.
![Anna Le Saux Smashbox Bellerose Maison Dandoy 2](https://d16n391k7whr4.cloudfront.net/images/_ratio4x3_crop_1/anna_le_saux_smashbox_bellerose_maison-dandoy_2.jpg)
![Anna Le Saux Smashbox Bellerose Maison Dandoy 3](https://d16n391k7whr4.cloudfront.net/images/_ratio4x3_crop_1/anna_le_saux_smashbox_bellerose_maison-dandoy_3.jpg)
Whipped cream:
Whisk ricotta, cream and honey on high-speed until it gets slightly stiff. Pour cream into a pastry bag fitted with a number 10 tip.
![Anna Le Saux Smashbox Bellerose Maison Dandoy 4](https://d16n391k7whr4.cloudfront.net/images/_ratio4x3_crop_1/anna_le_saux_smashbox_bellerose_maison-dandoy_4.jpg)
![Anna Le Saux Smashbox Bellerose Maison Dandoy 5](https://d16n391k7whr4.cloudfront.net/images/_ratio4x3_crop_1/anna_le_saux_smashbox_bellerose_maison-dandoy_5.jpg)
Biscuit:
Turn Dandoy speculoos biscuits into fine crumbs and mix with honey. Roll out the dough into a thin layer on a baking mat. Bake at 160C°(320°F) for 6 minutes. As soon as you remove the dough from the oven, cut out 3-4 cm diameter circles. Store in a dry place as the biscuits will become too soft in a humid environment.
![Anna Le Saux Smashbox Bellerose Maison Dandoy 6](https://d16n391k7whr4.cloudfront.net/images/_ratio4x3_crop_1/anna_le_saux_smashbox_bellerose_maison-dandoy_6.jpg)
![Anna Le Saux Smashbox Bellerose Maison Dandoy 7](https://d16n391k7whr4.cloudfront.net/images/_ratio4x3_crop_1/anna_le_saux_smashbox_bellerose_maison-dandoy_7.jpg)
Plating:
Place speculoos crumbs on the plate. Add small amounts of ricotta whipped cream. Place biscuits and poached pears in staggered rows. Top with sage leaves and small pieces of speculoos.
![Anna Le Saux Smashbox Bellerose Maison Dandoy 8](https://d16n391k7whr4.cloudfront.net/images/_ratio4x3_crop_1/anna_le_saux_smashbox_bellerose_maison-dandoy_8.jpg)
![Anna Le Saux Smashbox Bellerose Maison Dandoy 9](https://d16n391k7whr4.cloudfront.net/images/_ratio4x3_crop_1/anna_le_saux_smashbox_bellerose_maison-dandoy_9.jpg)
PS: You can also serve this recipe as a verrine. Simply place poached pears at the bottom, add ricotta whipped cream and top with speculoos crumbs and sage leaves.
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