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Chocolate rolls (petits pains)

Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.

433 K 2.7/5 (74 reviews)

5 hours 30 min. difficulté

Easy

3.40 €

24 petits pains

10 Ingredients

Last modified on: October 30^th 2021

For 24 petits pains, you will need:

1 600 g flour
2 10 g yeast
3 150 g butter
4 70 g caster sugar
5 10 g Vanilla sugar
6 250 ml Milk
7 100 g cream
8 10 g salt
9 30 g beaten egg
10 24 chocolates sticks
Total weight: 1,280 grams

Change these quantities to make:

8 petits pains 12 petits pains 24 petits pains 48 petits pains 72 petits pains

Change measures:

Metric

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Times for this recipe

Preparation: 1 hour 40 min.

Resting: 3 hours 30 min.

Cooking: 20 min.

All in all: 5 hours 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 5 min.

Put 600 g flour, 10 g yeast, 150 g butter, 70 g caster sugar, 10 g Vanilla sugar, 250 ml Milk, 100 g cream et 10 g salt, in the bowl of a mixer.

Stage 2 - 15 min.

Knead 4 minutes on speed 1, then about 8 minutes on speed 2, until the dough becomes slightly elastic.

Gather the dough into a ball, cover with a plastic sheet and leave to rest for 2 and a half hours at room temperature, until doubled in volume.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 2 hours 30 min.

At the end of this time, tip it onto the work surface and press down on top to release gases.

Stage 4 - 5 min.

Then reshape into a ball, while kneading a little with your hand.

Stage 5 - 10 min.

Cut dough into lumps of of approximately 50g. If you have weighing-scales, you can do this by weighing, but flour the scale-pan first.

Stage 6

Divide up all the dough.

Stage 7 - 15 min.

Then "roll" the lumps, under your hand, like modelling clay.

Do this for all the dough.

Stage 8

Flatten each ball with your fingers, to form a kind of elongated cake.

Stage 9

Place a stick of chocolate on it.

Stage 10

Roll the dough up around the chocolate.

Stage 11 - 45 min.

If necessary, tidy up the ends. The dough should extend barely 1 cm beyond the chocolate, but it should no longer be visible.

Stage 12 - 1 hour

Arrange the rolls on a baking sheet, leaving room between them as they will rise and spread during baking. Be sure to place the seam downwards. Cover with a plastic sheet and leave to rise in a warm place for about 1 hour.

Preheat the oven ot 230°C or 446°F.

Stage 13 - 5 min.

Then, glaze the rolls, and put in the oven for 15 to 20 minutes.

Stage 14 - 20 min.

Take out of the oven as soon as they are well coloured. They should not be overcooked, otherwise they will be too dry.

Remarks

If you plan to eat them the following day instead of freshly-baked, I suggest you re-heat them just before serving (about 10 minutes at 100°C or 212°F).

Katia gives us a good tip in case you have no sticks of chocolate: use leftover chocolate truffles.

[Translator's note: since when do chocolate truffles ever last long enough to be leftover?].

Keeping: 1 or 2 days in a linen bag.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	610 RDI=60 %	200 RDI=30 %	4,370 RDI=220 %	18,320 RDI: 220 %
Per 100 g	6 RDI=2 %	50 RDI=5 %	20 RDI=2 %	340 RDI=20 %	1,430 RDI: 20 %
Per petits pains	3 RDI=1 %	30 RDI=2 %	8 RDI=1 %	180 RDI=9 %	760 RDI: 9 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Egg

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