Chocolate rolls (petits pains)

Step by step recipe:

  1. 5 min.Chocolate rolls (petits pains) : Photo of step #1
    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.
  2. 12 min.Chocolate rolls (petits pains) : Photo of step #2
    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.
  3. 2 hours 30 min.Chocolate rolls (petits pains) : Photo of step #3
    At the end of this time, tip it onto the work surface and press down on top to release gases.
  4. 5 min.Chocolate rolls (petits pains) : Photo of step #4
    Then reshape into a ball, while kneading a little with your hand.
  5. 10 min.Chocolate rolls (petits pains) : Photo of step #5
    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.
  6. Chocolate rolls (petits pains) : Photo of step #6
    Divide up all the dough.
  7. 15 min.Chocolate rolls (petits pains) : Photo of step #7
    Then "roll" the lumps, under your hand, like modelling clay.

    Do this for all the dough.
  8. Chocolate rolls (petits pains) : Photo of step #8
    Flatten each ball with your fingers, to form a kind of elongated cake.
  9. Chocolate rolls (petits pains) : Photo of step #9
    Place a stick of chocolate on it.
  10. Chocolate rolls (petits pains) : Photo of step #10
    Roll the dough up around the chocolate.
  11. 45 min.Chocolate rolls (petits pains) : Photo of 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.
  12. 1 hourChocolate rolls (petits pains) : Photo of 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.
  13. 5 min.Chocolate rolls (petits pains) : Photo of step #13
    Then, glaze the rolls, and put in the oven for 15 to 20 minutes.
  14. 20 min.Chocolate rolls (petits pains) : Photo of 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?].

Source:

Home made

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