Name: Soft Cream Buns Filled with Jam and Mascarpone Chantilly Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 13 h
Cuisine: European
Ingredients: 15 g all-purpose flour (plain flour); 75 g cold tap water; 275 g all-purpose flour (plain flour); 30 g caster sugar; 5 g fine salt; 5 g instant dry yeast; 5 g milk powder; 50 g eggs (cold, measured by weight); 100 g whole milk (cold); 65 g unsalted butter, cubed and softened; 1 large egg (50-55 g, room temperature) for egg wash; 1 egg yolk (optional); 20 g whole milk (room temperature, optional for egg wash); 250 g heavy cream (cold); 1 tbsp vanilla bean paste; 250 g mascarpone (cold); 40 g powdered sugar (sifted, optional); 150 g raspberry jam (homemade or store bought)

Jump to Recipe· 4.2 from 12 reviews

If you’ve ever wished for a cozy treat that feels like a warm hug in pastry form, you’re going to adore this Soft Cream Buns Filled with Jam and Mascarpone Chantilly Recipe. These buns are the perfect marriage of pillowy soft bread, luscious raspberry jam, and a heavenly mascarpone Chantilly cream that is silky and light. Each bite melts in your mouth with just the right balance of sweetness and creaminess, making them an irresistible delight for any time of day. Trust me, once you try these, you’ll want to keep them coming out of your oven over and over again.

Ingredients You'll Need

A close-up view of a silver metal saucepan sitting on a stove burner with a black metal ring. Inside the pan, there is a thick, creamy white mixture being stirred with a metal whisk that has a black handle. A woman's hand firmly holds the whisk, mixing the smooth, shiny, and soft-textured substance, which swirls gently in the pan. The stove has a slightly worn, light gray surface with black metal supports on each side. Photo taken with an iphone --ar 4:5 --v 7

Making these soft cream buns is surprisingly straightforward thanks to a handful of well-chosen ingredients. Each one plays a special role, whether it’s building that tender dough, enriching the flavor, or creating the luscious cream that fills the buns.

All-purpose flour: Forms the base of the dough with a perfect texture for softness and structure.
Cold tap water: Used to make the tangzhong paste that keeps the buns incredibly moist.
Caster sugar: Adds the subtle sweetness that balances the yeast and creaminess.
Fine salt: Enhances flavor depth without overpowering the other ingredients.
Instant dry yeast: The magic that makes your buns rise beautifully fluffy.
Milk powder: Adds a subtle creaminess and enriches the dough’s color and taste.
Eggs: Bind the dough, giving it richness and tenderness.
Whole milk: Adds moisture and a slight sweetness to the dough texture.
Unsalted butter: Softened butter makes the dough tender and adds richness in every bite.
Heavy cream: Essential for creating the light and airy mascarpone Chantilly whipped cream.
Vanilla bean paste: Infuses the cream with a delicate, fragrant note that complements the jam.
Mascarpone cheese: The luscious base for the Chantilly cream, adding richness without heaviness.
Powdered sugar: Sweetens the mascarpone Chantilly cream lightly without graininess.
Raspberry jam: Offers a burst of fruity flavor and tang that pairs perfectly with the cream.

How to Make Soft Cream Buns Filled with Jam and Mascarpone Chantilly Recipe

Step 1: Make the Tangzhong Paste

Start by whisking together flour and cold tap water in a small saucepan over medium heat. This mixture thickens quickly into a smooth, pudding-like paste. This tangzhong method is a game-changer because it locks in moisture, ensuring your buns stay soft and fresh for longer. Let it cool to room temperature — don’t refrigerate it — then you’re good to go for the dough.

Step 2: Mix the Dough Ingredients

In your mixing bowl, combine the plain flour, caster sugar, salt, instant yeast, and milk powder. In a separate jug, whisk together the eggs and cold whole milk. Add the wet ingredients along with the cooled tangzhong paste to the dry mix, then knead with a dough hook attachment on low speed. This gentle kneading, first for 15 minutes, develops a beautiful elasticity in the dough.

Step 3: Rest and Knead Again

Give your dough a 10-15 minute rest covered with plastic wrap to let the gluten relax. Then knead again for 5 minutes at a similar speed. This step makes the dough silky and less sticky, preparing it for the butter addition.

Step 4: Incorporate the Butter

Add your softened butter a few cubes at a time while kneading. This creates a rich, tender dough with a slight shine. Be mindful if the dough gets too warm — chilling briefly helps manage temperature and texture. Knead until the dough is smooth and elastic and just slightly tacky to touch.

Step 5: First and Second Rise

Transfer the dough to a large bowl, cover with plastic wrap, and let it rise at room temperature for about an hour until doubled in size. Then pop it in the fridge for a cold rise of at least 2 hours or overnight. This extended cold fermentation enhances flavor and dough strength.

Step 6: Divide, Shape, and Final Proof

Turn the chilled dough out onto a lightly floured surface and divide it into 10 equal pieces — about 58 grams each. Shape each into a smooth ball by gently cupping and rolling. After shaping, dip each bun’s top in flour and tighten the seal underneath by running it between your hands, smoothing the top. Place buns on lined trays, cover loosely, and let them rise at room temperature until nearly tripled — around 1 to 3 hours. Look for a slightly springy feel to confirm proper proofing.

Step 7: Bake

Preheat your oven to 195°C (385°F) if not using fan, or 175°C (350°F) with fan. Brush each bun gently with egg wash for a golden finish. Bake for 12 minutes until light, golden, and fully cooked. Let the buns cool completely before filling to keep the texture perfect.

Step 8: Prepare the Mascarpone Chantilly Cream

Loosen your mascarpone by stirring it gently in a bowl, then whip it together with your cold heavy cream, powdered sugar, and vanilla bean paste to stiff peaks. This cream is the crown jewel of the recipe—airy but rich, smooth, and gloriously fluffy. Transfer to a piping bag fitted with an open star tip and chill until assembly.

Step 9: Assemble the Soft Cream Buns Filled with Jam and Mascarpone Chantilly Recipe

Using a serrated knife, slice each cooled bun halfway through from the top, creating a hinge. Pipe about 1½ teaspoons of raspberry jam onto the base, then add whipped cream over it, sealing the jam inside. Next, pipe cream starting from the inner cream to the edges, building a lovely swirl. Finish by creating a small divot on top and adding a final dollop of jam. These buns shine best on the day they’re made, fresh and indulgent.

How to Serve Soft Cream Buns Filled with Jam and Mascarpone Chantilly Recipe

The image shows soft, golden-brown round buns lightly dusted with white powdered sugar on top. Each bun is split at the center, filled with a layer of smooth, white cream that is piped in thick lines, creating a textured look. On top of the cream, at the center split, there is a dollop of bright red jelly being added from a red piping bag held by a woman's hand. The buns are arranged closely on a baking tray over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

You can dress these buns up even more with a light dusting of powdered sugar or a few fresh raspberries on top for a pop of color and freshness. A delicate sprinkle of finely chopped pistachios adds a subtle crunch and nutty contrast that hints at elegance but keeps things homey. These simple touches can elevate the visual appeal greatly.

Side Dishes

Pair your soft cream buns with a cup of freshly brewed tea—Earl Grey or jasmine make lovely companions, as their floral notes harmonize with the fruity and creamy flavors. For a heartier spread, serve alongside a mixed berry salad or a fresh fruit platter. These combinations keep things light and bright, balancing the richness of the buns beautifully.

Creative Ways to Present

Arrange the filled buns on a tiered cake stand for festive gatherings or lay them out on a wooden board with scattered edible flowers for a whimsical brunch vibe. You might also cut the buns into halves or thirds for bite-sized party snacks, perfect for sharing! Don’t forget a pretty napkin or a rustic basket to complete the warm, inviting presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the buns in an airtight container at room temperature for up to one day. Because of the soft cream filling, refrigeration can cause the buns to lose their delicate texture and the cream to become watery. Try to enjoy them fresh for the best experience.

Freezing

You can freeze the unfilled buns before baking or after baking and cooling. Wrap them tightly in plastic wrap and place in a freezer bag for up to 1 month. Thaw overnight at room temperature, then refresh by warming gently in the oven wrapped in foil. It’s best to fill the buns with jam and cream only just before serving for maximum freshness.

Reheating

To reheat, warm the buns lightly in a preheated 150°C (300°F) oven for about 5 to 7 minutes, uncovered, to regain softness and warmth without melting the filling inside. Avoid microwaving as it can make the texture rubbery and the cream separates. After warming, add fresh filling or enjoy plain if you prefer.

FAQs

Can I use other types of jam for this recipe?

Absolutely! While raspberry jam provides a lovely tart contrast, you can substitute with strawberry, apricot, or blueberry jams based on your preferences. Just choose a jam with a smooth texture for easy piping and the best bite.

Is it necessary to use mascarpone cheese for the Chantilly cream?

Mascarpone adds a unique richness and silkiness that regular cream cheese or whipped cream alone can’t replicate. However, if you’re in a pinch, you could try combining cream cheese and heavy cream to mimic the texture, though flavor and stability might differ slightly.

How long should I knead the dough by hand if I don’t have a stand mixer?

Kneading by hand typically takes around 20-25 minutes until you reach a smooth, elastic dough that passes the “windowpane test.” Consistency matters more than time, so stretch a small piece until it forms a thin, translucent film without tearing to know it’s ready.

Can I prepare the buns entirely the day before serving?

You can make the dough and let it go through its cold ferment overnight, but it’s best to bake, cool, and fill the buns on the day you plan to enjoy them. The delicate cream filling holds its texture best fresh, so assembling right before serving is ideal.

What can I do if my dough is too sticky or too dry?

If the dough feels too sticky to handle, sprinkle a little flour during shaping but avoid adding too much to keep buns soft. Conversely, if it feels dry and crumbly, lightly moisten your hands or add a small splash of milk, then knead gently. Proper dough texture is soft, smooth, and slightly tacky.

Final Thoughts

Making this Soft Cream Buns Filled with Jam and Mascarpone Chantilly Recipe is truly a joyful experience that transforms simple ingredients into a stunning treat. Whether you’re baking for yourself, family, or friends, these buns bring warmth and smiles with every bite. I can’t recommend trying them enough — they’ll quickly earn a treasured spot in your favorite recipes. So roll up your sleeves and dive into this delicious adventure!