1,510 easy and fully explained recipes, with +66K photos and 78 videos

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.

447 K 2.7/5 (74 reviews)

5 hours 30 min. difficulté

Easy

3.40 €

12 petits pains

10 Ingredients

Last modified on: October 30^th 2021

For this recipe: I want to make it (596×) I made it (580×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 petits pains, you will need:

1 300 g flour
2 5 g yeast
3 75 g butter
4 35 g caster sugar
5 5 g vanilla sugar
6 125 ml Milk
7 50 g cream
8 5 g salt
9 15 g beaten egg
10 15 chocolates sticks
Total weight: 645 grams

Change these quantities to make:

8 petits pains 12 petits pains 24 petits pains 48 petits pains 72 petits pains

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 40 min.

Resting: 3 hours 30 min.

Cooking: 20 min.

All in all: 5 hours 30 min.

When should you start or finish this recipe?

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 300 g flour, 5 g yeast, 75 g butter, 35 g caster sugar, 5 g vanilla sugar, 125 ml Milk, 50 g cream et 5 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.

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.

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.

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?].

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	40 RDI=20 %	310 RDI=30 %	100 RDI=20 %	2,220 RDI=110 %	9,290 RDI: 110 %
Per 100 g	6 RDI=2 %	50 RDI=5 %	20 RDI=2 %	340 RDI=20 %	1,440 RDI: 20 %
Per petits pains	3 RDI=1 %	30 RDI=2 %	8 RDI=1 %	180 RDI=9 %	770 RDI: 9 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, egg

How much will it cost?

For 12 petits pains : 1.75 €
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)

Other recipes you may also like

Roast pork with sage, cooked in a bag.

Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious...
May 22^th 202593 K4.6 3 hours 60 min.

Couscous

In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16^th 2017526 K4.3 2 hours 40 min.

Small foie gras pasties

Dainty pasties, filled with a morsel of seasoned foie gras.
September 7^th 2018327 K4.6 2 hours

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
December 27^th 2020712 K 84.5 6 hours 25 min.

Leavened bread

It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23^th 20171.22 M 23.8 6 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.