Cooling Pastry Cream

Today I want to give you a quick tip, a practical piece of advice. In all the recipes I tell you to put the cream in a bowl or container, cover with cling film so that it does not form condensation and put it in the fridge for a few hours to rest so that it cools and takes structure and therefore becomes thicker. But what if I don't have hours to wait and need to use the cream as soon as possible? An example are brioche swirls with cream and raisins. While the dough is rising prepare the cream, but then you only have 1 hour, at most 2, before using it and so you need it very cold and structured to be able to fill the swirls.