Apple Sauce Bûche de Noël

Preheat oven to 350F/180C.
Place your Flexiflat® Tray on the top of your Medium perforated baking sheet.
In a mixing bowl, whisk together sugar and egg. Add, the apple sauce and Greek yogurt.
Fold the flour and baking powder. Combine until smooth.
Gently pour over the apple sauce preparation into your Flexiflat™. Evenly spread with your offset spatula. (Only 3/4 of the mat).
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Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your apple cake from 10min)
Once your apple cake is out of the oven, let it cool down for about 5min and then flip over your bonMAT™. Set aside while preparing your Rice Krispies Base.

Pour the dark Chocolate Chips into the Mini Round Mold. Microwave, about 30 seconds at a time. Whisk until smooth.
Add your Rice Krispies, stir well.
Slice 3 rectangles the size of your Loaf Mold into your Apple Cake. On the first one, gently cover it with your Rice Krispies/Chocolate Preparation. Let it set in the Freezer while preparing the Apple Mousse. Keep the other two rectangles on your bonMAT™.
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Place the gelatin in a small bowl full of cold water. Let it set for 10min.
In a small sauce pan, heat on medium the apple sauce with the sugar.
Once the sugar has melted, drop the scooped gelatin in, mix until desolved and pour some of the apple jelly over the remaining 2 rectangles from your Apple cake. Set aside in the Freezer while preparing the Apple Mousse.
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In a mixing bowl, whip the heavy whipping cream until stiff peaks. Then, using your spatula carefully fold in the remaining of your Apple jelly into your preparation.

Place your Large Loaf Mold Flexipan® on the top of your Medium perforated baking sheet.
Gently brush some of your Apple Mousse Preparation on the Quilted Mat.
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Place the Quilted Design inside your Loaf Mold (Design inwards). Then, pour half of your apple mousse.
Take your the two rectangles with Apple cake/Apple jelly out of the freezer. Roll them carefully and place them in your Loaf Mold. Then, cover with the remaining of your apple mousse, leaving some room on top for the base.
Take your Rice Krispies/Chocolate Base out of the Freezer and place it at the top of your mold. The chocolate base being in contact with the apple mousse.
Cover tighly with a plastic wrap. Freeze overnight.
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The Following day, take your Bûche de Noël out of the freezer and remove the Loaf Mold then gently peal off the Quilted Mat 6 hours prior eating. Enjoy & Bon Appétit!
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