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.
431K 2.7/5 based on 74 reviews
Last modified on: October 30th 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:
Change measures:
Times for this recipe
Preparation: 1 hour 37 min.
Resting: 3 hours 30 min.
Cooking: 20 min.
All in all: 5 hours 27 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 30 % | 610 60 % | 200 30 % | 4,370 220 % | 18,320 220 % |
| Per 100 g | 6 2 % | 50 5 % | 20 2 % | 340 20 % | 1,430 20 % |
| Per petits pains | 3 1 % | 30 2 % | 8 1 % | 180 9 % | 760 9 % |
How much will it cost?
- For 24 petits pains : 3.39 €
- Per petits pains : 0.14 €
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
Like these other recipes: Bechamel sauce, Viennese Shortbread, Fougasse with bacon and Comté, Strawberry and rhubarb crumble, Wiener Schnitzel, ... See them all 194
Milk
Like these other recipes: Chocolate sauce, Polpete, Confectioner's custard (Crème pâtissière, or French pastry cream), Chocolate eclairs, Hamburger buns, ... See them all 60
Butter
Like these other recipes: Mouna, Chocolate cereal bars, Warm haricot bean salad, Croque-monsieur gourmand, Lemon tart, ... See them all 448
Cream
Like these other recipes: Tarte à l'coloche, Mackerel rillettes, Loin of pork with herbs and julienne vegetables , Montagnon rice, Mini cheese and mustard toasts, ... See them all 111
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