mixture does not scorch As soon as you feel that the mixture is becoming slightly thick on the bottom of the pan, remove it from the heat and whisk until the mixture is thick and thoroughly uniform This will allow a slow and even coagulation of the eggs and result in a nice, creamy pastry cream Return to the heat and bring back to a boil, whisking constantly Cook, whisking, for 1 minute to cook out the starch flavor Immediately remove from the heat and transfer to the plastic-lined sheet pan Spread in an even layer and place another sheet of plastic wrap directly on top of the cream, so that the pastry cream is not in contact with the air This will prevent the pastry cream from developing a dry skin Place the sheet pan in the freezer to cool the cream rapidly and stop the growth of bacteria This should only take 15 minutes Remove from the freezer and refrigerate Meanwhile, whip the 42 grams of cream to medium-stiff peaks Once the pastry cream is cool, place in a large bowl and fold in the whipped cream Cover the bowl and refrigerate overnight DAY 2 If using a metal cake pan, grease it with melted butter If you use a 9-inch round silicone Flexipan pan, you will not need to grease it Remove the brioche dough from the refrigerator, weigh it, and divide into 2 equal pieces Wrap one half in plastic and freeze for another purpose (or make a regular brioche following the recipe) ... layer and place another sheet of plastic wrap directly on top of the cream, so that the pastry cream is not in contact with the air This will prevent the pastry cream from developing a dry skin Place the sheet pan... Place the sheet pan in the freezer to cool the cream rapidly and stop the growth of bacteria This should only take 15 minutes Remove from the freezer and refrigerate Meanwhile, whip the 42 grams of cream to...Return to the heat and bring back to a boil, whisking constantly Cook, whisking, for 1 minute to cook out the starch flavor Immediately remove from the heat and transfer to the plastic-lined sheet