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.
454 K 2.7/5 (74 reviews)
5 hours 30 min.
Easy
3.40 €
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
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: Cramique, Cheese Soufflé, Cod loin with saffron, Chocolate and matcha tea biscuits, Vegetable clafoutis, ... See them all 206
Milk
Like these other recipes: Liège waffles, Chocolate eclairs, Flognarde, Mustard baps, Dublin fruit scones, ... See them all 63
Butter
Like these other recipes: Spinach and cauliflower with sesame béchamel sauce, Linzer torte, Apricot and pistachio clafoutis, Pilau rice, Scrambled eggs (Oeufs brouillés), ... See them all 481
Cream
Like these other recipes: Chocolate tart, New York style pasta, Potato purée , Courgettes (zuchinis) , Lille style chicken, ... See them all 120
Other recipes you may also like
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in... June 9th 2019175 K 4 3 hours 60 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 2013306 K 15 2 hours 30 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad. November 11th 2012314 K5 35 min.
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. June 26th 2019650 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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.