DEVIL DOGS
Pasty Chef Bill Yosses, Citarella the Restaurant

WHITE CHOCOLATE MOUSSE FILLING

¼ liter heavy cream
6 large egg yolks
125 grams confectioner's sugar
300 grams white chocolate (partially melted in a bain marie over hot water)
2 gelatin leaves (softened in cold water)
300 grams whipped cream (whip very softly like shaving cream)

1. Heat heavy cream to a boil and pour over yolks and confectioner's sugar. Whisk to combine and cook over low heat until it registers 80°C on a thermometer. Pour mixture over semi-melted white chocolate and mix to combine.
    
2. Add softened gelatin and stir together until smooth. Allow to cool to room temperature and fold in the whipped cream. Refrigerate overnight.
    

CHOCOLATE FINANCIER BATTER FOR DEVIL DOG ROLL

100 grams confectioner's sugar
75 grams all-purpose flour
75 grams almond flour
8 grams baking powder
110 grams brown butter (warmed to about 38.7°C/100°F)
200 grams egg whites (whisk a little by hand)
275 grams heavy cream
220 grams bittersweet chocolate, chopped (preferably one with 66% cacao)

1. Sift dry ingredients together into a mixing bowl. Add the melted butter and the egg whites. Place the chopped chocolate in a separate bowl. Heat the cream to a boil and pour over the chocolate to make a ganache (whisking from the center outward to form the emulsion). When fully emulsified and blended, add ganache to the dry ingredients. Mix and chill batter overnight.
    
2. Preheat oven to 350°F. Using a pastry bag, fill flexipat mold with chilled batter. Use a mold similar to a hot dog bun to recreate the traditional Devil Dog shape.
    
3. Bake for 20 minutes and cool to room temperature. Slice cake rolls in half lengthwise. Pipe the white chocolate mousse on the bottom layer and then cover with top layer.