Chocolate rolls (petits pains)

A recipe from
422K2.7 October 30th 2021
Chocolate rolls (petits pains)
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For 24 petits pains, you will need:


PreparationRestingCookingStart to finish
1 hour 37 min.3 hours 30 min.20 min.5 hours 27 min.

Step by step recipe

1Put 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.Chocolate rolls (petits pains) : etape 25
2Knead 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.
Chocolate rolls (petits pains) : etape 25
3At the end of this time, tip it onto the work surface and press down on top to release gases.Chocolate rolls (petits pains) : etape 25
4Then reshape into a ball, while kneading a little with your hand.Chocolate rolls (petits pains) : etape 25
5Cut dough into lumps of of approximately 50g. If you have weighing-scales, you can do this by weighing, but flour the scale-pan first.Chocolate rolls (petits pains) : etape 25
6Divide up all the dough.Chocolate rolls (petits pains) : etape 25
7Then "roll" the lumps, under your hand, like modelling clay.

Do this for all the dough.
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8Flatten each ball with your fingers, to form a kind of elongated cake.Chocolate rolls (petits pains) : etape 25
9Place a stick of chocolate on it.Chocolate rolls (petits pains) : etape 25
10Roll the dough up around the chocolate.Chocolate rolls (petits pains) : etape 25
11If necessary, tidy up the ends. The dough should extend barely 1 cm beyond the chocolate, but it should no longer be visible.Chocolate rolls (petits pains) : etape 25
12Arrange 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.
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13Then, glaze the rolls, and put in the oven for 15 to 20 minutes.Chocolate rolls (petits pains) : etape 25
14Take out of the oven as soon as they are well coloured. They should not be overcooked, otherwise they will be too dry.Chocolate rolls (petits pains) : etape 25


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?].
View this recipe :
September 27th 2023.