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Soft Cream Buns Filled with Jam and Mascarpone Chantilly Recipe

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4.2 from 12 reviews

Soft Cream Buns with Cream and Jam are irresistibly fluffy brioche buns filled with a luscious homemade chantilly cream and vibrant raspberry jam. Made using the traditional Tang Zhong method, these buns have a light, tender crumb with a slightly sweet flavor. Perfect for afternoon tea or as a delightful dessert, these buns combine the richness of mascarpone and heavy cream with the sweetness of jam, creating a luxurious and comforting treat.

  • Total Time: 13 hours
  • Yield: 10 buns

Ingredients

Dough and Tang Zhong

  • 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)

Chantilly Cream

  • 250 g heavy cream (cold)
  • 1 tbsp vanilla bean paste
  • 250 g mascarpone (cold)
  • 40 g powdered sugar (sifted, optional)

Filling

  • 150 g raspberry jam (homemade or store bought)

Instructions

  1. Tang Zhong Preparation: Add 15 g all-purpose flour and 75 g cold water to a small saucepan, whisk to combine. Cook over medium heat, whisking continuously for 2-3 minutes until thickened to a smooth pudding-like consistency.
  2. Cool Tang Zhong: Transfer the mixture to a bowl, cover surface with plastic wrap to prevent skin forming, and let it cool down to room temperature. Do not refrigerate.
  3. Mix Dry Ingredients: In the bowl of a stand mixer fitted with dough hook, combine 275 g plain flour, 30 g sugar, 5 g salt, 5 g instant yeast, and 5 g milk powder until mixed well.
  4. Mix Wet Ingredients: In a large jug, whisk 50 g cold eggs and 100 g cold whole milk until combined.
  5. First Knead (15 min): Add the wet ingredients and cooled Tang Zhong to the dry mix. Knead on low speed (about 30%, speed 2 on Kenwood) for 15 minutes to develop dough.
  6. Rest Dough: Turn off mixer, cover dough with plastic wrap and rest for 10-15 minutes to relax gluten and smooth dough texture.
  7. Second Knead (5 min): Knead dough again on speed 2 for 5 minutes.
  8. Check Dough Elasticity: Stretch a small piece to check for thin, translucent sheet without tearing to ensure gluten development.
  9. Add Butter and Finish Kneading: Gradually add 65 g softened unsalted butter in portions while kneading on low speed. Once all butter incorporated, knead on medium-low speed for 5-10 minutes until dough is smooth, elastic, and clean from bowl. Avoid overheating dough; refrigerate briefly if necessary.
  10. Room Temperature Rise (Proof #1): Transfer dough to a large bowl, cover with plastic wrap and let rise at warm room temperature for 1 hour or until doubled in size.
  11. Cold Rise (Proof #2): Place dough in the refrigerator for at least 2 hours or up to 8 hours overnight for enhanced flavor and texture.
  12. Divide and Shape: Turn chilled dough onto a floured surface; divide into 10 equal pieces (~58 g each). Shape each into a tight ball by rolling with cupped hands in small circles. Dip tops in flour and tighten the bottom seal by running dough between heels of hands. Smooth the top surface.
  13. Final Proof (Proof #3): Arrange buns on two lined baking trays with parchment paper. Cover loosely with greased plastic wrap and let rise in warm spot for 1-3 hours until nearly tripled in size and buns jiggle gently when moved. Test springiness by pressing lightly; buns should partially spring back.
  14. Bake Buns: Preheat oven to 195°C (385°F) conventional or 175°C (350°F) fan. Lightly brush buns with egg wash (1 egg beaten, optionally mixed with 1 yolk and 20 g milk). Bake for 12 minutes until golden, light, and cooked through. Cool completely on rack before filling.
  15. Prepare Chantilly Cream: Place 250 g mascarpone into a large bowl. Stir gently to soften and break lumps. Add 250 g cold heavy cream, 40 g sifted powdered sugar (optional), and 1 tbsp vanilla bean paste. Whip with hand mixer or whisk to stiff peaks—smooth, silky texture without graininess.
  16. Fill Buns: Slice each cooled bun horizontally from top down, leaving a hinge at the bottom. Pipe ~1½ teaspoons raspberry jam inside the bun base. Pipe chantilly cream over jam to seal, then pipe cream from inside outwards toward edges, building a mound. Create a small indentation at top of cream with a spoon and add a small dollop of jam to finish. Serve buns same day for best freshness.

Notes

  • Use softened unsalted butter for better incorporation into the dough; cold or hard butter will not mix well.
  • Caster sugar is preferred for dissolving properly and achieving tender crumb.
  • Milk powder enhances dough texture and flavor but can be omitted if unavailable.
  • Instant dry yeast is used for convenience and faster mixing; activate by mixing directly with flour.
  • Whipping chantilly cream by hand gives more control but an electric mixer speeds the process.
  • Proper proofing is critical; buns should jiggle and moderately spring back when pressed lightly to ensure optimal texture.
  • Tang Zhong must be cooled to room temperature before mixing with other ingredients to prevent killing the yeast.
  • These buns are best eaten fresh on the day they are made as the cream filling can soften the bread over time.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Bread, Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://recipesvibe.com/soft-cream-buns-filled-with-jam-and-mascarpone-chantilly-recipe/