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Photo of Devonshire Cream Splits with Chantilly Cream by Sneha Marathe at BetterButter
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Devonshire Cream Splits with Chantilly Cream

Dec-20-2017
Sneha Marathe
150 minutes
Prep Time
15 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Devonshire Cream Splits with Chantilly Cream RECIPE

Original devonshire cream splits have jam in them but my secret ingredient here is fresh strawberries. Although they are not visually secret, they add an incredibly refreshing taste to the buns. Filled with the yummy Chantilly cream.

Recipe Tags

  • Veg
  • Hard
  • Medium
  • Christmas
  • European
  • Baking
  • Snacks
  • Egg Free

Ingredients Serving: 8

  1. Soft Dinner Buns -
  2. Maida - 250 g
  3. Water - 70 ml
  4. Milk - 70 ml
  5. Butter - 20 g
  6. Salt - 1/2 tsp
  7. Sugar - 20 g
  8. Instant yeast - 1 tsp
  9. For Chantilly Cream -
  10. Cream - 200 ml
  11. Sugar - 60 g
  12. For Assembly -
  13. Fresh Strawberries - 200 g

Instructions

  1. For Soft Dinner Buns -
  2. Mix water and milk. Make it luke warm. Add sugar and sprinkle a pinch of flour. Let the sugar dissolve. To this mixture, add instant yeast. Keep it covered for 10 mins till yeast bubbles up.
  3. Mix flour and salt together. Add the yeast mixture to it. Knead it to form a dough. Knead for 10 mins with your palms.You have to stretch it with your palms, then lift it and throw it with force on the surface. I prefer marble surface for this. If you have a stand mixer with hook attachment you can use it for kneading.
  4. Knead till the dough is no more sticky, approximately for 10 mins. Now add the softened butter and start kneading again. Dough will become little sticky at first, but eventually it will incorporate the butter and the stickiness will disappear. Knead for 10 more mins.
  5. Now keep the dough for its first rise in a slightly oiled container. Cover with damp muslin cloth. Allow it to rise for 1.5 hours.
  6. After 1.5 hours, your dough will be double in size. Punch the dough down and knead it with hands for 2 mins.
  7. Now make small round balls out of the dough, each weighing about 35-40 g.
  8. Keep these balls in the baking tray, 1.5 inch away from each other. This gives them the space to rise. Cover the balls with a damp cloth again and keep for the second rise for about 45 mins.
  9. After the second rise, brush the buns with a little milk and bake it in the preheated oven at 180 degree C for 15 mins.
  10. After removing from the oven, brush the top with butter and cover the hot buns with the muslin cloth again. This will soften the crust. Let the buns cool down completely before cutting.
  11. For Chantilly Cream -
  12. Refrigerate the amul cream 2 hours before use. Cut the pack open and remove the part that is still liquid. The remaining thick part is high in fat, hence can be whipped. This is the trick I use to make the Chantilly cream since 35% fat cream isn't easily available in India.
  13. Whip the cream to soft peaks. Add the powdered sugar to it. Whip it to stiff peaks.
  14. Assembly -
  15. Make a cut in the buns slightly above the middle part.
  16. Pipe out the Chantilly cream inside the cut buns using nozzle of your choice. I used star nozzle.
  17. Decorate with strawberries and dust them with some powdered sugar.
  18. Your delicious cream splits are ready!

Reviews (1)  

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Shelly Sharma
Dec-27-2017
Shelly Sharma   Dec-27-2017

Nice one.

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