Petits Pains au Chocolat (French)

Petits Pains au Chocolat (French)

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Servings: 16 buns
Calories: 283


  • 1 oz fresh yeast or 1 tbsp dried
  • 8 floz warm milk
  • 1 lb bread flour UK equivalent is strong plain flour
  • 1 tsp salt
  • 3 tbsp sugar + 2 tbsp sugar
  • 1 egg
  • 2 oz butter softened
  • 14 oz bar of plain chocolate that can be broken into 16 rectangles


  • Dissolve the yeast in a little of the warm milk and leave to stand, 5 minutes for fresh yeast and 15 for dried yeast.
  • Place the flour in a bowl and toss in the salt and 3 tbsp (1 1/2 oz) 40 g sugar. Make a well in the centre, pour in the yeast and the remaining milk and add the egg. Mix everything to a dough and knead it on a floured board until it is smooth. Knead in the butter.
  • 3 Place the dough it in a bowl, cover it with a cloth and leave in a warm place for 1 hour.
  • Preheat the oven to 400°F (200°C) gas 6.
  • Knead the dough on a floured board, divide it into sixteen pieces and roll each one into a rectangle about 4 x 6 inches (10 x 15 cm).
  • Break the chocolate into sixteen rectangles. Lay a piece of chocolate on one of the rolled pieces of dough. Fold over the ends of the dough and then the sides, to enclose the chocolate completely.
  • Place the finished parcel, with the joins of the dough underneath, on a floured baking sheet. Continue to make the rest of the buns in the same way.
  • Leave the buns to prove for 20 minutes.
  • Bake them for 15 minutes or until they are golden brown.
  • Cool them on a wire rack and eat them warm or cold.
Calories: 283 kcal
Carbohydrates: 40 g
Protein: 5 g
Fat: 13g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 19 mg
Sodium: 186 mg
Potassium: 135 mg
Fiber: 2 g
Sugar: 17 g
Vitamin A: 128 IU
Vitamin C: 1 mg
Calcium: 30 mg
Iron: 1 mg
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