Imported from YouTube

125 Assorted Yogurt Cake Snacks

Name: 125 Assorted Yogurt Cake Snacks
Prep time: 45 min
Cook time: 30 min
Total time: 90 min
Yield: 125 servings
Cuisine: French
Ingredients: 8 pots plain yogurt; 24 eggs; 1 kg flour (yogurt pots used as a measuring cup; an extra small spoonful is used to coat the blueberries); 5 pots sugar (yogurt pots used as a measuring cup; sugar of your choice); 4 pots neutral oil (yogurt pots used as a measuring cup); 8 sachets baking powder; 4 càs vanilla extract; salt (2 generous pinches); 200 g dark chocolate chips (for one of the preparations); 250 g frozen blueberries (for one of the preparations); 200 g strawberry jam (for one of the preparations; the recipe indicates that any jam may be used); 200 g dark chocolate bar (for making the chocolate shells)

Recipe by Lou fait des vidéos @Loufaitdesvideos · YouTube

A large batch of small yogurt cakes prepared with four different fillings: dark chocolate chips, blueberries, strawberry jam, and chocolate shells. The recipe makes approximately 125 snacks, some of which can be stored in the freezer.

125 servings90 minFrench

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Ingredients

8 pots plain yogurt
24 eggs
1 kg flour (yogurt pots used as a measuring cup; an extra small spoonful is used to coat the blueberries)
5 pots sugar (yogurt pots used as a measuring cup; sugar of your choice)
4 pots neutral oil (yogurt pots used as a measuring cup)
8 sachets baking powder
4 càs vanilla extract
salt (2 generous pinches)
200 g dark chocolate chips (for one of the preparations)
250 g frozen blueberries (for one of the preparations)
200 g strawberry jam (for one of the preparations; the recipe indicates that any jam may be used)
200 g dark chocolate bar (for making the chocolate shells)

Steps

1
Preheat the oven to 180 °C using the convection setting. The madeleines will be baked separately according to the resting and temperature instructions below.
2
In a very large mixing bowl, prepare the yogurt batter with the yogurt, eggs, sugar, oil, and vanilla extract. The creator says that she divided the mixture in two when her bowl proved too small.
3
Add the flour, baking powder, and salt, then mix until smooth. The batter may require vigorous mixing.
4
Divide the batter into four portions to make the different versions.
5
Fold the dark chocolate chips into the first portion. Divide the batter among small cupcake liners, or use silicone molds.
6
For the second portion, coat the frozen blueberries with a small spoonful of flour, then fold them into the batter. Divide among small liners.
7
For the third portion, place half a spoonful of batter in each mini loaf pan, add 1 tsp of strawberry jam, then continue filling as shown in the video. The source does not specify whether the jam is covered with batter.
8
For the fourth portion, prepare the madeleines and let the batter rest in the refrigerator for 30 to 60 minutes.
9
Bake the preparations at 180 °C in the preheated convection oven. The source does not give a baking time for the cupcakes, mini loaves, or blueberry portions.
10
For the madeleines, after chilling the batter, pour it into the molds. Bake at 210 °C for 4 minutes, then lower the oven to 180 °C and continue baking for 7 minutes.
11
Add a dark chocolate shell to the madeleines to make them more indulgent. The source does not specify the method or the exact time when it should be added.
12
Keep some snacks for the week and freeze the rest.

Notes

The method does not specify the volumes of the yogurt pots used as measuring cups, nor the baking time at 180 °C for versions other than the madeleines. It also does not detail the technique for making the chocolate shells. The creator says that she multiplied the basic recipe by eight and halved the amount of sugar; the ingredients are those from her published list.