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.
412K 74 2.7
Last modified on: October 30th 2021
Keywords for this recipe:ViennoiseriesSmall breadSoftChocolateFor 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
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 ... ? - Work this out...
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.
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.
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.
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?].
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.
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 % |
How much will it cost?
- For 24 petits pains : 3.39 €
- Per petits pains : 0.14 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Financier batter, Provençal colombier for Pentecost, Oat financiers for Louise, Parmesan cauliflower cheese, Chestnut cake, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Buckwheat pancakes, Potimarron (Japanese chestnut pumpkin) purée, Chocolate tart, Toasted almond cake, Prune Far, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Breton Sandwich, Seafood feuillantines, Spinach Mornay, Spinach and Comté Loaf, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Crunchy verrines, Mackerel rillettes, Cream and herb dressing, Individual creamy endive gratins, Chocolate cream with a crunch, irish coffee mousse, ... All |
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