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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
48 petits pains
10 IngredientsLast modified on: October 30th 2021
For 48 petits pains, you will need:
- 1
8 cups flour - 2
1 ½ tablespoon yeast - 3
1 1⁄3 cup butter - 4
2⁄3 cup caster sugar - 5
1 ½ tablespoon vanilla sugar - 6
2 cups + 2 tablespoons milk - 7
1 cup cream - 8
1 ½ tablespoon salt - 9
1⁄3 cup beaten egg - 10
48 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 8 cups flour, 1 ½ tablespoon yeast, 1 1⁄3 cup butter, 2⁄3 cup caster sugar, 1 ½ tablespoon vanilla sugar, 2 cups + 2 tablespoons milk, 1 cup cream et 1 ½ tablespoon 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 | 160 RDI=60 % | 1,220 RDI=120 % | 390 RDI=60 % | 8,750 RDI=440 % | 36,630 RDI: 440 % |
| 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 48 petits pains : 6.80 €
- 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: Nanou's chocolate cake, Coq au vin, Rabbit civet, Cookies of the Camisards, Gâteau Breton (Brittany butter cake), ... See them all 204
Milk
Like these other recipes: Nantes Tourton, Choux pastry (pâte à choux), Pesto crackers, Potimarron (Japanese chestnut pumpkin) purée, Buckwheat pancakes, ... See them all 61
Butter
Like these other recipes: Bisto-style canapés, Ramekins of duchess potatoes, Kervallon soup, Turban of sole with langoustines, Smoked tomato toast, ... See them all 477
Cream
Like these other recipes: Blanquette of veal, Household cake (Gâteau de ménage), Green bean purée, Spaghetti with smoked salmon, Leopard cake, ... See them all 117
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