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Chocolate rolls (petits pains)

Name: Chocolate rolls (petits pains)
Prep time: 1 h 37 min
Cook time: 20 min
Total time: 5 h 27 min
Yield: 24 petits pains
Cuisine: French
Ingredients: 600 g flour; 10 g yeast; 150 g butter; 70 g caster sugar; 10 g vanilla sugar; 250 ml milk; 100 g cream; 10 g salt; 30 g beaten egg; 24 chocolates sticks

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.

464 K 2.7/5 (74 reviews)637629

Duration

5 hours 30 min.

Difficulty

Easy

Last modified on: October 11^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

1 hour 40 min.

Resting

3 hours 30 min.

Cooking

20 min.

All in all

5 hours 30 min.

Preparation 1 hour 40 min.

Resting 3 hours 30 min.

Cooking 20 min.

When should you start or finish this recipe?

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

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 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.

Step 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.

Step 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.

Step 4 - ⌛ 5 min.

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

Step 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.

Step 6

Divide up all the dough.

Step 7 - ⌛ 15 min.

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

Do this for all the dough.

Step 8

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

Step 9

Place a stick of chocolate on it.

Step 10

Roll the dough up around the chocolate.

Step 11 - ⌛ 45 min.

Chocolate rolls (petits pains) : Step 11

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

Step 12 - ⌛ 1 hour

Chocolate rolls (petits pains) : Step 12

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.

Step 13 - ⌛ 5 min.

Chocolate rolls (petits pains) : Step 13

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

Step 14 - ⌛ 20 min.

Chocolate rolls (petits pains) : Step 14

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: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=10 %	45 g RDI=17 %	15 g RDI=21 %	339 kcal RDI=17 %	1,419 kJ RDI=17 %
Per petits pains	3 g RDI=5 %	24 g RDI=9 %	8 g RDI=11 %	180 kcal RDI=9 %	756 kJ RDI=9 %
Whole recipe	79 g RDI=122 %	570 g RDI=215 %	193 g RDI=264 %	4,331 kcal RDI=217 %	18,134 kJ RDI=217 %