Smashbox by the Chef : Damien Bouchery's colorful & seasonal dessert

One month ago, we introduced The Smashbox together with Maison Dandoy, and it's been a lot of fun! 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 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 - but be careful, it's extremely delicious.

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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 icecream
Dandoy Speculoos crumbs (for his recipe, Damien chose the Pain d'Amande version from the Smashbox)

 

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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.

 

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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!

 

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 Tested and approved by Alexandre from Maison Dandoy

Tested and approved by Alexandre from Maison Dandoy

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Bouchéry
Chaussée D’Alsemberg, 812 A
1180 Bruxelles

Tél. +32 (0)2 332 37 74
Open from Monday to Saturday.
Evening and Monday to Friday lunch.

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