{"id":81934,"date":"2018-06-15T20:14:20","date_gmt":"2018-06-15T09:14:20","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=81934"},"modified":"2018-06-15T20:14:20","modified_gmt":"2018-06-15T09:14:20","slug":"easy-fast-cream-number-biscuits","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/easy-fast-cream-number-biscuits\/","title":{"rendered":"Easy Fast Cream Number Biscuits"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/06\/P2510152-550x367.jpg\" alt=\"number cake\" width=\"550\" height=\"367\" class=\"photo\" data-wp-pid=\"81946\" \/><br \/>\n&nbsp; <\/p>\n<p>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&#8217;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.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/rIyVaBk48gI?rel=0\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/p>\n<h4 class=\"fn\">To make the cream biscuit numbers you will need <\/h4>\n<p>4 sheets of puff pastry<br \/>\nmacarons, you can purchase these or make your own using this <a href=\"https:\/\/www.howtocookthat.net\/public_html\/easy-macaron-macaroon-recipe\/\">macaron recipe<\/a> 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.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/06\/P2510169-550x367.jpg\" alt=\"pink macarons how to cook that\" width=\"550\" height=\"367\" class=\"aligncenter size-large wp-image-81937\" data-wp-pid=\"81937\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510169-550x367.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510169-300x200.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510169-768x512.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510169-400x267.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nedible or non-toxic flowers<br \/>\nfresh fruit like strawberries, blueberries or raspberries<\/p>\n<p><strong>Chantilly Cream<\/strong><br \/>\n300mL (10.14 fluid ounces) or 1 cup cream (35% fat)<br \/>\n<span class=\"ingredient\"><span class=\"amount\">2 tsp<\/span> <span class=\"name\">vanilla<\/span><\/span><br \/>\n45g (1.59 ounces) or 3 Tbsp sugar<br \/>\n150g (5.29 ounces) white chocolate<br \/>\nadditional 330mL (11.16 fluid ounces) or 1 cup cream (35% fat)<br \/>\nHeat 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.<br \/>\nWhip the chilled mixture until it is thick.<\/p>\n<p><strong>Meringue Kisses<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/06\/P2510020-550x367.jpg\" alt=\"meringue kisses recipe\" width=\"550\" height=\"367\" class=\"aligncenter size-large wp-image-81947\" data-wp-pid=\"81947\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510020-550x367.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510020-300x200.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510020-768x512.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510020-400x267.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nThis recipe method comes from the <a href=\"https:\/\/meringuegirls.co.uk\/meringue-girls-best-meringue-recipe\/\" rel=\"noopener\" target=\"_blank\" rel='nofollow'>meringue girls<\/a><br \/>\n300g (10.58 ounces) caster sugar<br \/>\n150g (5.29 ounces) egg whites<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Pipe onto non-stick baking paper using a round or star shaped nozzle.<\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.25.38-pm-550x307.png\" alt=\"meringue kisses recipe\" width=\"550\" height=\"307\" class=\"aligncenter size-large wp-image-81948\" data-wp-pid=\"81948\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.25.38-pm-550x307.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.25.38-pm-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.25.38-pm-768x429.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.25.38-pm-400x223.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Bake at 100C (212 degrees Fahrenheit) around an hour, less if your kisses are smaller than mine.<\/p>\n<p><strong>Pastry<\/strong><br \/>\nPrint 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.  <\/p>\n<p><strong>Assmebly<\/strong><br \/>\nPlace 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.39.16-pm-550x293.png\" alt=\"21st birthday cake idea\" width=\"550\" height=\"293\" class=\"aligncenter size-large wp-image-81949\" data-wp-pid=\"81949\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.39.16-pm-550x293.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.39.16-pm-300x160.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.39.16-pm-768x409.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/Screen-Shot-2018-06-13-at-8.39.16-pm-400x213.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Add the flowers, chopped fruit, macarons and meringues on top.<\/p>\n<p><h7 class=\"updated\">Copyright \u00a9 2018 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/easy-fast-cream-number-biscuits\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510152-150x150.jpg?wsr\" class=\"alignleft tfe wp-post-image\" alt=\"number cake\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510152-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510152-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510152-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2018\/06\/P2510152-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"81946\" \/><\/a><p>&nbsp; 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&#8217;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<\/p>\n","protected":false},"author":1,"featured_media":81946,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652,748],"tags":[3061,3060,31,217,3056,3058,952,3062,2165,3063,3057,3059,2370,3064],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/81934"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=81934"}],"version-history":[{"count":9,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/81934\/revisions"}],"predecessor-version":[{"id":81957,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/81934\/revisions\/81957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/81946"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=81934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=81934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=81934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}