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 stick of chocolate inside.
427K 74 2.7
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Last modified on: October 30th 2021

Keywords for this recipe:
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.
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Step by step recipe

Stage 1 - 5 min.
Chocolate rolls (petits pains)
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)
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)
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)
Then reshape into a ball, while kneading a little with your hand.

Stage 5 - 10 min.
Chocolate rolls (petits pains)
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)
Divide up all the dough.

Stage 7 - 15 min.
Chocolate rolls (petits pains)
Then "roll" the lumps, under your hand, like modelling clay.

Do this for all the dough.

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

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

Stage 10
Chocolate rolls (petits pains)
Roll the dough up around the chocolate.

Stage 11 - 45 min.
Chocolate rolls (petits pains)
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)
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)
Then, glaze the rolls, and put in the oven for 15 to 20 minutes.

Stage 14 - 20 min.
Chocolate rolls (petits pains)
Take out of the oven as soon as they are well coloured. They should not be overcooked, otherwise they will be too dry.
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?].
1 or 2 days in a linen bag.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,314 Kcal or 18,062 Kj80 gr570 gr194 gr
216 %31 %54 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
338 Kcal or 1,415 Kj6 gr45 gr15 gr
17 %2 %4 %2 %
Per petits pains
Energetic valueProteins CarbohydratesFats
180 Kcal or 754 Kj3 gr24 gr8 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)
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