Smashbox by the Chef : Anna Le Saux's poetic dessert

One month ago, we introduced The Smashbox together with Maison Dandoy, and it's been a lot of fun so far! Smashing and sharing the best quality speculoos ever made—awesome, right? 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 using 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.

In case Saint Nicholas brought you speculoos, you now know how to use them in the tastiest way! Please show us your creation if you try your hand at this recipe.



Ricotta and honey whipped cream and sage poached pears with Dandoy Speculoos



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




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.



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.




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 160 C (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.




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.



NB : 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.


Chaussée de Waterloo 637/ 1050 Ixelles/ Tél : 02 344 26 06
Ouvert du lundi au samedi de 10h30 à 20h / Fermé le dimanche

Chaussée de Waterloo 1095 / 1180 Bruxelles / Tél : 02 511 44 83
Ouvert du lundi au samedi de 10h30 à 20h et le dimanche de 11h à 19h

Carré Gomand 4 / 1380 Lasne / Tél : 02 653 56 23
Ouvert le lundi de 12h à 19h30 / Du mardi au samedi de 10h à 19h30 / Le dimanche de 10h à 17h


Writer : Camille Darroux

Share this article