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.
384,8782.6/5 for 69 ratings
Last modified on: December 8th 2010
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
12 chocolates sticks - Total weight: 1,254 grams
Change those ingredients for: 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:
Keeping: 1 or 2 days in a linen bag.
| 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 a certain time?
When should I start for the recipe to be ready at a certain 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?].
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,187 Kcal or 17,530 Kj | 79 gr | 555 gr | 187 gr |
| 209 % | 31 % | 52 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 334 Kcal or 1,398 Kj | 6 gr | 44 gr | 15 gr |
| 17 % | 2 % | 4 % | 2 % |
| Per petits pains | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 174 Kcal or 729 Kj | 3 gr | 23 gr | 8 gr |
| 9 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 24 petits pains : 3.22 €
- Per petits pains : 0.13 €
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Nanou's chocolate cake, Flaky chocolate brioche, French onion soup, Rabbit civet "à la normande", ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Crème caramel, Potato Waffles with Smoked Salmon, Buckwheat pancakes, Jam doughnuts, Choux pastry (pâte à choux), ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Endive and beer soup, Milk rolls, Fruit crumble, Langoustine sabayon tart, Eggs "en cocotte" with spinach, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Croque-monsieur gourmand, Coconut-vanilla cream for Elsa , Potato purée , Scallops with fondue of leeks, ... All |
Other recipes you may also like
![[French croissants]](/images/vignettes_150/91.jpg)
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.99,3904.8/5 for 5 ratings 2 hours 34 min.
![[Natural leaven]](/images/vignettes_150/95.jpg)
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...208,388 284.1/5 for 31 ratings 7 days 15 min.
![[Nanterre brioche]](/images/vignettes_150/208.jpg)
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.64,0333.8/5 for 17 ratings 2 hours 26 min.
![[Shortcrust pastry (pâte brisée)]](/images/vignettes_150/231.jpg)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.104,168 23.8/5 for 11 ratings 31 min.
![[Blanquette of veal]](/images/vignettes_150/306.jpg)
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.80,7854.4/5 for 10 ratings 2 hours 49 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-12-15)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question