Easy Fast Cream Number Biscuits
These yummy numbers are fast, pretty and perfect for any celebration. Using store bought toppings will of course decrease the prep time even further. This style doesn’t have to be numbers, you can write whole words or images. Just be aware that the width of the pastry part needs to be reasonably consistent so that it bakes evenly.
To make the cream biscuit numbers you will need
4 sheets of puff pastry
macarons, you can purchase these or make your own using this macaron recipe note if you want to colour them add the gel colour to the egg whites and sugar before folding in the dry ingredients. With the addition of colour the mixture will go runny faster so you will need to fold less so be careful not to over mix.
edible or non-toxic flowers
fresh fruit like strawberries, blueberries or raspberries
Chantilly Cream
300mL (10.14 fluid ounces) or 1 cup cream (35% fat)
2 tsp vanilla
45g (1.59 ounces) or 3 Tbsp sugar
150g (5.29 ounces) white chocolate
additional 330mL (11.16 fluid ounces) or 1 cup cream (35% fat)
Heat the 300mL (10.14 fluid ounces) of cream with the vanilla and sugar until it just boils and the sugar is dissolved. Pour over the white chocolate. Wait for a couple of minutes for the chocolate to melt then stir until it is smooth. Mix in the additional cream. Place in the fridge over night or the freezer for a couple of hours to chill.
Whip the chilled mixture until it is thick.
Meringue Kisses
This recipe method comes from the meringue girls
300g (10.58 ounces) caster sugar
150g (5.29 ounces) egg whites
Heat your oven to 200C (392 degrees Fahrenheit), line a tray with baking paper and spread out the sugar. Bake the sugar for 7 minutes so it is warm.
Beat the egg whites to stiff peaks then with he mixers running add the warmed sugar. continue to whip until the mixture no longer feels grainy when rubber between your fingers.
Pipe onto non-stick baking paper using a round or star shaped nozzle.
If you want to colour your meringues add stripes of gel food colour to the inside of the piping bag. Check first if your colour has a bad flavour by adding a few drops to a cup of water, mixing it up and taking a sip. Because meringues have a delicate flavour you will be able to taste the colouring. I used wilton pink and it tasted awful, I ended up throwing the coloured ones in the bin.
Bake at 100C (212 degrees Fahrenheit) around an hour, less if your kisses are smaller than mine.
Pastry
Print and cut out your numbers, or letter whatever the case may be. Place a sheet of puff pastry onto baking paper. Cut around your number using a knife then remove the excess pastry. You will need two of each number that you are making. cover with a sheet of baking paper and add another flat baking tray on top. Baking in the oven until golden and crisp. Tip: check half way through baking if any areas are browning faster than others add a small strip of uncooked puff pastry right alongside that area before returning to the oven.
Assmebly
Place the first number onto your cake board. Pipe the Chantilly cream on around the edge using a round piping tip. Add the second layer and repeat the Chantilly cream trying to line it up with where the piping was on the first layer so it looks neat.
Add the flowers, chopped fruit, macarons and meringues on top.
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All recipe quantities in the book are in grams, ounces and cups.
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Can you do the same with choux pastry?
Hi Candice, Choux pastry puffs up into a hollow shell, I’ve never tried baking it flat with a weight on top – I don’t think it would go crisp. You could certainly experiment, or try just making profiteroles and forming the number out of them.
Love it
Beautiful ?
Hiya Ann,
I love your recipes x Thank you!
Can you please advise re your ‘Chantilly cream with white chocolate’ recipe that you use in your number cake recipe on YouTube. i whipped it up today and it tastes amazing and i really want to use this for a cake i am making. My query is that even after having the white choc + cream mixture in the fridge over night before whipping, it didn’t hold up for what i needed it for. I used full fat cream and it had plenty of use-by-date left on it so it was quite fresh.
it seemed quite stiff when i was whipping it (and it resembled the consistency of your cream in the video) i could turn the bowl upside down and the cream wouldn’t budge… lol
But when i used it inside two layers of cake (not pastry, as you had used it in) it only held for a short while before it started to squish.
Can you please advise what i can do or add to your white choc Chantilly cream recipe to enable it to keep its piped shape and support an approx. 1-inch layer of cake that will sit on top of it? Is this even possible…. or am i having pipe dreams lol….
A friend has asked me to make a number chocolate cake for her birthday on the 17th Feb 2019 and i have been experimenting with the cream and found its stiffness didn’t work to hold the cake.
Thanking you in advance Ann. (Also apologies… as i sent this message to the wrong contact list a few moments ago – seems i have cake-brain at the moment and wasn’t thinking straight…)
Hi Leanne, tha’s a great question I have only used this in desserts and pastries like this one, not on a cake. Usually for cake filling you’d use a whipped ganache which has a ratio of 35mL cream to 100g chocolate. That is obviously much stiffer than this recipe. If it is a round cake you could try a whipped ganache around the edge and a blob in the centre, then Chantilly cream on the rest. So the ganache will hold up the weight of the cake but you still get the flavour that you like.
Hi Ann, can I make this a day before and put in fridge? Also will buttercream work with it instead of chantilly? It’s for my daughters school and I can only use specific ingredients for icing because of allergies. Please let me know. This is bully far the best recipe! Than k you
This looks amazing! Is there anything I can use instead of cream in the Chantilly cream to make this dairy-free?
Hi S, it won’t be chatilly cream if it is dairy free. You may want to look at an alternative filling altogether -perhaps a dairy free whipped cream.
Hello, can I have a guestion. Everything worked out great. Except for that cream. First batch didn’t wanna whip up. I tried second one with cream that had 33 % fat content (first one 22 %). It looked like it will be ok, but when it came close to look decently whipped (foamy, not stiff), it separated (liquid and fat). I followed the instruction, chilled it, whipped it up on medium high speed. I don’t know what went wrong. Do you have any ideas?
Hi Hanna, I wonder if you are using fresh cream or something else? UHT cream generally will not whip.
HI ya, didn’t notice how long to cook pastry for ?????
Hi Genelle, no exact time is given because it will depend a little on your oven and the thickness of your pastry. Ann just recommends you keep an eye on it and take it out when it is nice and golden and crisp.
Hi Ann, I made these, after a day the pastry was no longer crispy or flaky… Can that be amended? Or is it because it shouldn’t be done and eaten the following day? Many thanks
Hi Lyn, with pastry that has been decorated you need to eat it the same day.
Hi Ann
What font and size did you use for your numbers?
Hi Eleni, There a huge range of free large number templates on the web , ready to go. The one Ann used here was similar to the standard Arial font in Bold, at around a size of 670.
Hi an!! I found your blog is amazing, can i request you to make a vegan eclair or choux paste? Because we have been craving for it since turning into vegan and try to make it like hundreds of time but keep in failing , thankyou so much if you can see my comment and help to find those recipe, thankyou so much! Goodluck on you bloging
It so cute. My niece will surely love this cream number biscuits.
Could you make mini chocolate eclairs please it would look so cute ???
Beautiful! Thank you for sharing the recipe?
How did you cut the cake? I assume it would be messy because the biscuits are stiffer than sponge cake. Any recommendations to help cut it neatly?
Hi Fere, It is not as messy as you think because of that cream. A sharp knife, a deft hand and we cut them easily into sections
Where can I get a template for 30? ALso is it okay to just microwave the cream mixture to make it hot before pouring over the chocolate?
Hi Rena, It would be easy to create a template for 30 using your Word Processing program!
My dear Ann, Ann, Ann…
I do think it is safe to say….you are the main reason I am such a very, happy, lil, fluffy baker lol.
Hi Ann,
I think it worked out great! It’s a bit hard to eat when it’s that big. But I’m gonna make them bite-sized for guests.
Wow that looks bautiful!
Great idea Stani.
Beautiful! Can you make the chantilly cream without chocolate? Would love to make these for my friend but she is allergic to cocoa solids so can’t have any chocolate.
Hi Hannah, You can make a sweetened cream without choclate but it won’t be as stable and hold it’s shape as well.
Wow these look amazing good. Thank you very much for sharing. It’s exactly what I needed?.
I love the numbers they look awesome ?
hi, Ann can I use vanilla essence for the Chantilly cream?
p.s. can you make a house cake just for fun because I think it would be cool?
Hi Kian, yes you can.