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.
450 K 2.7/5 (74 reviews)
5 hours 30 min.
Easy
12 petits pains
10 IngredientsLast modified on: October 30th 2021
For 12 petits pains, you will need:
- 1
2 cups flour - 2
1 teaspoon yeast - 3
1⁄3 cup butter - 4
2 ½ tablespoons caster sugar - 5
1 teaspoon vanilla sugar - 6
2⁄3 cup milk - 7
¼ cup cream - 8
1 teaspoon salt - 9
1 tablespoon beaten egg - 10
15 chocolates sticks
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 2 cups flour, 1 teaspoon yeast, 1⁄3 cup butter, 2 ½ tablespoons caster sugar, 1 teaspoon vanilla sugar, 2⁄3 cup milk, ¼ cup cream et 1 teaspoon 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 | 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 % |
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)
Flour
Like these other recipes: Walnut short bread, Sandwich bread, Red mullet fillets with a reduced white-wine sauce, Oatmeal and chocolate shortbread, Fillet of beef in a rosemary crust, ... See them all 204
Milk
Like these other recipes: Potimarron (Japanese chestnut pumpkin) purée, Kugelhof for Nanou, Crème brulée, Mouna, Invisible apple cake, ... See them all 61
Butter
Like these other recipes: Layered Leek and Egg Gratin , Chocolate almond cookies, Nantes Tourton, Naan, Nachos, ... See them all 477
Cream
Like these other recipes: Eggs Arsène, Cream sauce with Vin Jaune, Coconut-vanilla cream for Elsa , Creamy rice with spinach, Hot sesame-cream chicken tartines, ... See them all 117
Other recipes you may also like
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things. January 8th 2025537 K 14.5 2 hours 50 min.
How to make a good pastry tart case
Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits. It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will show you here. July 14th 201980 K 45 min.
Mulled apple juice
This very simple recipe will give you a warming drink with an amazing flavour of apples and spices. Just the thing to serve to your guests as a "trou normand" (traditionally a small glass of calvados served between courses), or to round off a meal with the dessert. February 16th 202049 K 1 hour 20 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025306 K 24.5 3 hours 8 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020343 K 24.6 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.