For the dough
1 cup all-purpose flour (120 g)
1 tablespoon active dry yeast
1/4 cup confectioners' sugar (45 g)
1/4 cup unsalted butter (50 g)
1 tablespoon water
8 small scoops of pistachio ice cream
1 cup chocolate liqueur (240 ml)
For the dough
1 cup all-purpose flour (120 g)
1 tablespoon active dry yeast
1/4 cup confectioners' sugar (45 g)
1/4 cup unsalted butter (50 g)
1 tablespoon water
8 small scoops of pistachio ice cream
1 cup chocolate liqueur (240 ml)
Preheat the oven to 350°F (medium)
Prepare the dough: in a medium bowl, combine all-purpose flour, active dry yeast, and confectioners' sugar
Add the butter and mix with your fingers until it forms a crumbly texture
Add water and mix until the dough is smooth
Knead the dough with your hands only until it becomes smooth
Dust a surface with all-purpose flour and roll out the dough to a thickness of about 0.3 cm
Use a biscuit cutter, 10 cm in diameter, to cut out eight disks
Transfer them to an ungreased baking sheet and bake in the preheated oven until lightly browned (about 18 minutes)
Remove from the oven and arrange each disk on a dessert plate
Distribute the ice cream scoops on top
In a metal cone with a long handle, heat the chocolate liqueur over medium heat until it catches fire
Pour the liqueur over the ice cream and let the flames die out
Serve immediately
390 calories per serving
