Devonshire Splits
NOTE: Made For Kids and may contain occasional whining, tolerable crying and little one's screaming. This is our day to day life as a young family with 2 kiddos, a baby and a toddler. Thank you for your patience, love and support.
Great British Bake Off Technical Week 3 - Devonshire Splits!
On October 15th, 2023, Kimberly and Amanda did a very scary thing indeed...the bread week technical! Much to their surprise, it went brilliantly. They even finished in time, thanks in no small part to the tutelage of their Twitch Chat (should out to InterstellarGreenBean!) 10/10 would bake again.
Recipe:
If you'd like to catch the chaos live on Twitch, pop on over to twitch.tv/kitchenettebestfriends every Sunday at 3:30 pm eastern, where Kimberly and Amanda will be branching out into some increasingly ambitious (and largely gluten-free) bakes, while simultaneously working to build a lifelong best friendship. There will be giggles and baked goods.
Testing The Bake Off DEVONSHIRE SPLITS Recipe - RELAXING
Devonshire Split Ingredients (GBBO Edition)
For the dough
• 335g strong flour, plus extra for dusting
• ½ tsp salt
• 25g caster sugar
• 9g fast-action dried yeast
• 215ml whole milk
• 25g unsalted butter, at room temperature, cubed
• oil, for greasing
For the jam
• 100g strawberries
• 125g jam sugar
• For the Chantilly
• 400ml double cream
• ½ tsp vanilla extract
• 15g icing sugar
To decorate
• 8 small strawberries, hulled & thinly sliced
• 1 tbsp icing sugar for dusting
Instructions
1. Make the dough
2. Knead
3. Prove
4. Make a strawberry jam
5. Divide the dough into 8 pieces and shape each into a ball
6. Prove
7. Bake
8. Make the Chantilly cream
9. Cut a deep slit in the centre of each bun
10. Add a layer of jam and generously fill with cream
11. Decorate with sliced strawberries and icing sugar
Good Luck!!
Take care and thank you for watching !
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HOW TO MAKE CLOTTED CREAM - Devonshire or Cornish Cream
*IMPORTANT* I Will NOT Answer any more comments ▼ Unless you have read below ▼
HOW TO MAKE CLOTTED CREAM - Devonshire or Cornish Cream
Ingredients Below
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▼ PLEASE READ ▼
This has become the most miss understood Recipe on my channel. It seems everyone expects a Solid Clotted Cream, which clotted cream never was or is. If you separated it and then chilled it you have lost the overall effect, it should be chilled as is and while as the fats settle, you will have a Thick crust under which is a thick buttery cream and under which is a much thinner Cream. That is the way clotted cream has been throughout the ages but every one only seems to expect the top layer?
When you scoop out the Chilled Cream you have a mixture of thinner Cream and Thick Buttery Clots. that is the beauty of Clotted Cream, not that horrible stuff they sell in Supermarkets, which is just Thickened Cream, with no Character whatsoever.
I think as most peoples experience with clotted cream is the fake stuff sold in stores, and served in cafes that have no interest in Authenticity of the product, that over the years, less and less people, chefs and Cafe Owners truly know what Clotted Cream is.
I get Asked time and time again the same question The bottoms Thin, what went wrong Nothing went wrong.. Chill it, scoop out the delight which is both Thin and Thick and Buttery, don't waste the bottom, it's part of the beauty of clotted Cream..
This new Note was Added April 2016 Please also read the other Notes. I will not answer them again in the comments.
CLOTTED CREAM FAQ's Here
Have you ever wanted to make your own clotted cream at home? Well if you follow Steve's simple instructions you can.
COMMENT
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I seem to get this Question Over and Over so please take a moment.
Question:
Steve its been in the oven for nearly 12 hours...... but it still seems runny
Please think about it, the fats in Cream are Butter Fats and what happens to butter when it's hot or cream for that matter, it gets Runny. The Skin on the top is the clots and when it chills in the fridge you will have a Thick clotted Cream on top and a Thinner milkier cream underneath, that is the norm for Clotted Cream, both the top and the bottom layer of the Cream are Usable parts of clotted Cream.
The Density of the two creams will vary as to how good (or how rich in fat) your original cream was but even the poorer quality creams seem to do OK. So don't panic, you are on the right track.
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You will Need
1 litre or 2 pints of Double or Thick Cream
The cream needs to have at least 35 % Fat
The Higher fat content the better the cream
Oven Temperature 80C / 180f
For full written Instructions check out my Website here
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Ultimate Clotted Cream - From Any Cream In 15 Minutes
No need to waste 12 hours on making clotted cream the prehistoric way. Clotted cream can be made in a jiffy with any type of cream. This recipe is done with the dreaded UHT cream. Everyone said it can't be done. Sure.
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Recipe
Chapters
00:00 - Intro
01:06 - Method one
01:59 - Method two
02:28 - Result
02:49 - Outro
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Will Torrent's Devonshire Splits | Waitrose
Will Torrent shows you how to make these classic tea-time treats.
Read the recipe here:
Waitrose TV YouTube channel |
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