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: How to succeed in making sabayon (syllabub), Foie gras fingers, Choux pastry (pâte à choux), Gingerbread, Chester, ... See them all 205
Milk
Like these other recipes: Dipping bread with cheese, Clafoutis batter, Household cake (Gâteau de ménage), Mascarpone fondant with two lemons, Chorizo cake with olives and tomato confit, ... See them all 62
Butter
Like these other recipes: X-Files cookies, Oatmeal cake, Fillet of salmon meunière, Household cake (Gâteau de ménage), Langoustine and leek tarts, ... See them all 479
Cream
Like these other recipes: Mini cheese and mustard toasts, "BN style" chocolate-filled biscuits, Grilled fillet of salmon with corn-salad cream, Nanou's apple and almond cake, New tiramisu, ... See them all 118
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025351 K5 1 hour 15 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020335 K5 2 hours 25 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011377 K4.3 1 hour 15 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020381 K 24.6 55 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.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
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.