For the dough
1 cup all-purpose flour (120 g)
1 teaspoon 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 teaspoon 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)
Make the dough: in a medium bowl, whisk together flour, yeast, and confectioners' sugar
Add the butter and mix with your fingertips until it resembles coarse crumbs
Add water and mix until a sticky dough forms
Knead with your hands until smooth
Dust a surface with flour and roll out the dough to about 1/8 inch thickness
Cut out eight rounds of dough using a 10 cm cookie cutter
Transfer them to an ungreased baking sheet and bake in a preheated oven at 350°F for about 18 minutes, or until lightly golden
Remove from the oven and place each round on a serving plate
Arrange ice cream scoops on top
In a metal shell with a long handle, warm the chocolate liqueur over medium heat until it's on fire
Pour the liqueur over the ice cream and let the flames die down
Serve immediately
390 calories per serving
