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Smashbox by the chef: Damien Bouchery's colorful and seasonal 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.
To open this series, Damien Bouchery, the very talented chef and co-founder of restaurant together with Bénédicte Bantuelle, created a colorful & seasonal dessert. Here's the complete recipe to create the same chef d'oeuvre at home.
![Bouchery Bellerose Maison Dandoy Recette Finale](https://d16n391k7whr4.cloudfront.net/images/_default_1/bouchery_bellerose_maison-dandoy_recette_finale.jpg)
Apple confit & dry fruits with caramel ice cream and speculoos crumbs
Ingredients for 4 servings
- 2 nice apples
- 100g butter
- 4 dried figs
- 50g raisins
- 50g dates
- 50g dried apricots
- 1 pomegranate
- 1 persimmon
- Lemon zests
- 250g caramel ice cream
- Dandoy speculoos crumbs (for his recipe, Damien chose the pain d'amande version from the Smashbox)
![Damien Bouchery Collaboration Bellerose Maison Dandoy](https://d16n391k7whr4.cloudfront.net/images/_default_1/damien_bouchery_collaboration_bellerose_maison-dandoy.jpg)
![Bouchery Dandoy Bellerose Cuisine](https://d16n391k7whr4.cloudfront.net/images/_default_1/bouchery_dandoy_bellerose_cuisine.jpg)
Preparation
Quarter and core the apples.
Gently roast the apples in butter then add the dry fruits. Bake in the oven (80°C) for 3 hours and toss to coat well every once in a while.
Leave it to cool down.
![Bouchery Bellerose Dandoy Smashbox1](https://d16n391k7whr4.cloudfront.net/images/_default_1/bouchery_bellerose_dandoy_smashbox1.jpg)
![Bouchery Bellerose Dandoy Smashbox](https://d16n391k7whr4.cloudfront.net/images/_default_1/bouchery_bellerose_dandoy_smashbox.jpg)
Plate up the dessert with the apple confit and the fresh pomegranate and persimmon pieces, then add the caramel ice-cream and speculoos crumbs.
As a finishing touch, grate a piece of speculoos on the ice cream. Voilà!
![Bouchery Bellerose Maison Dandoy Alexandre](https://d16n391k7whr4.cloudfront.net/images/_default_1/bouchery_bellerose_maison-dandoy_alexandre.jpg)