This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
445 K 2.7/5 (74 reviews)
5 hours 30 min.
Easy
24 petits pains
10 IngredientsLast modified on: October 30th 2021
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: 1,280 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 40 min.
Resting: 3 hours 30 min.
Cooking: 20 min.
All in all: 5 hours 30 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 - 15 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 RDI=30 % | 610 RDI=60 % | 200 RDI=30 % | 4,370 RDI=220 % | 18,320 RDI: 220 % |
| Per 100 g | 6 RDI=2 % | 50 RDI=5 % | 20 RDI=2 % | 340 RDI=20 % | 1,430 RDI: 20 % |
| Per petits pains | 3 RDI=1 % | 30 RDI=2 % | 8 RDI=1 % | 180 RDI=9 % | 760 RDI: 9 % |
How much will it cost?
- For 24 petits pains : 3.40 €
- Per petits pains : 0.15 €
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)
Flour
Like these other recipes: Chestnut Fudge Cupcakes, Grapefruit moelleux, Plum and hazelnut crumble, Cheese Soufflé, Nantes Tourton, ... See them all 201
Milk
Like these other recipes: Liège waffles, Pesto crackers, Lemon Confectioner's Custard, Polenta, Pan-baked hash brown (Hash-brown casserole), ... See them all 60
Butter
Like these other recipes: Tea and white chocolate biscuits, Chocolate muffins, Creamy polenta with green asparagus, Tyrolean apple crumble, Linzer torte, ... See them all 472
Cream
Like these other recipes: Paté en croute (terrine in a pie crust), Mushroom velouté, Blanquette of veal, Soft apple cookies, Celeriac and mushroom gratin, ... See them all 115
Other recipes you may also like
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.February 21th 2011228 K 15 35 min.
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.August 3rd 2012270 K3.5 55 min.
Pear and strawberry verrine with tiramisu cream
For this recipe, layers of cookie, pear and strawberry in a beautiful verrine, bound with a tiramisu-style cream.September 25th 202413 K 1 hour 15 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013297 K 15 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.