Once the Cream is cooked, you will want it to cool down as quickly as possible. To do so, I highly recommend pouring it in a large, shallow pan (like a brownie pan for example) so that the layer of cream is very thin.u003cbr/u003eu003cbr/u003eThis will allow for the cream to cool down much more quickly - and more evenly - than if it was stored in a bowl for example.u003cbr/u003eu003cbr/u003eIt is also very important to fully cover the cream with some plastic wrap touching the surface. Otherwise, a thin crust will form on the surface of the cream where it gets in contact with air.u003cbr/u003eu003cbr/u003eOnce fully cooled down, the cream will appear much thicker that warm. Make sure to whisk it well to loosen the cream before using it to fill your desserts and pastries!