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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.

422K 74 2.7

Last modified on: October 30^th 2021

Keywords for this recipe:

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: 1,278 grams

Change these quantities to make: 8 petits pains 12 petits pains 24 petits pains 48 petits pains 72 petits pains

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 37 min.	3 hours 30 min.	20 min.	5 hours 27 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
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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 - 12 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,314 Kcal or 18,062 Kj	80 gr	570 gr	194 gr
216 %	31 %	54 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
338 Kcal or 1,415 Kj	6 gr	45 gr	15 gr
17 %	2 %	4 %	2 %

Per petits pains
Energetic value	Proteins	Carbohydrates	Fats
180 Kcal or 754 Kj	3 gr	24 gr	8 gr
9 %	1 %	2 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg

How much will it cost?

For 24 petits pains : 3.39 €
Per petits pains : 0.14 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Traditional nutty choc-chip cookies, Little chocolate and hazelnut fondants, Chocolate sweetcrust pastry, Fish in a sesame crust, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Mouna, Lime crémeux, Loaf for "les filles'", Jam doughnuts, Potimarron (Japanese chestnut pumpkin) purée, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Seafood feuillantines, Roscoff loaf, Beurre blanc sauce, Scrambled eggs (Oeufs brouillés), Crackers, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Mushroom tart, Courgettes (zuchinis) , Rice à la grecque, Potato and cheese pie, "Day After Pork Belly" Soup, ... All

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