Chocolate rolls (petits pains)


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 sick of chocolate inside.
382,8362.5/5 for 68 ratings
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Last modified on: December 8th 2010

For 24 petits pains, you will need:

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 37 min.3 hours 30 min.20 min.5 hours 27 min.
Keeping: 1 or 2 days in a linen bag.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 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.

Stage 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.

Stage 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.

Stage 4 - 5 min.
Chocolate rolls (petits pains) : Photo of step #4
Then reshape into a ball, while kneading a little with your hand.

Stage 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.

Stage 6
Chocolate rolls (petits pains) : Photo of step #6
Divide up all the dough.

Stage 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.

Stage 8
Chocolate rolls (petits pains) : Photo of step #8
Flatten each ball with your fingers, to form a kind of elongated cake.

Stage 9
Chocolate rolls (petits pains) : Photo of step #9
Place a stick of chocolate on it.

Stage 10
Chocolate rolls (petits pains) : Photo of step #10
Roll the dough up around the chocolate.

Stage 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.

Stage 12 - 1 hour
Chocolate 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.

Stage 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.

Stage 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?].

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

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This recipe uses (among others)
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ButterButter: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Brioche galette, Leek and potato soup, Fish in a sesame crust, Eggs "en cocotte" with spinach, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Chocolate tart, Crème brulée, Potimarron (Japanese chestnut pumpkin) purée, Escalope of veal in a cream sauce, ... All

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