1,461 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.

434 K 2.7/5 (74 reviews)

5 hours 30 min. difficulté

Easy

3.40 €

72 petits pains

10 Ingredients

Last modified on: October 30^th 2021

For 72 petits pains, you will need:

1 2 litres 808 ml flour
2 30 mls yeast
3 464.4 mls butter
4 210 mls caster sugar
5 30 mls Vanilla sugar
6 750 ml Milk
7 300 mls cream
8 30 mls salt
9 90 mls beaten egg
10 72 chocolates sticks

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 2 litres 808 ml flour, 30 mls yeast, 464.4 mls butter, 210 mls caster sugar, 30 mls Vanilla sugar, 750 ml Milk, 300 mls cream et 30 mls 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	210 RDI=80 %	1,810 RDI=170 %	550 RDI=80 %	12,530 RDI=630 %	52,460 RDI: 630 %
Per 100 g	6 RDI=3 %	60 RDI=6 %	20 RDI=3 %	410 RDI=20 %	1,700 RDI: 20 %
Per petits pains	2 RDI=1 %	30 RDI=2 %	7 RDI=1 %	170 RDI=9 %	730 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 72 petits pains : 9.45 €
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

Parcels of fish fillet in spinach

These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
March 18^th 2013235 K5 2 hours 25 min.

Clementine sorbet

To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
December 24^th 2018134 K4.3 2 hours 50 min.

Red cabage salad with toasted almonds

This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
May 26^th 201939 K5 30 min.

Diplomat cream

Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
October 30^th 201964 K 1 hour 50 min.

Apple paste

Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
November 6^th 201975 K5 10 days 50 min.

News list of cooking-ez.com

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