When the oil is completely incorporated, add the heavy cream in the same way.

Add the heavy cream and continue to whip until the mixture has doubled in volume and the cheese is completely incorporated into the cream.

Add the apricot puree, and process until completely incorporated.

Gradually beat in the sugar, a quarter of a cup at a time, until all of it is completely incorporated.

Using a rubber spatula, gently fold in the flour mixture until it is completely incorporated.

Add the remaining butter, stirring until it is completely incorporated.

In a medium bowl, whisk eggs, applesauce, and honey and then add to flour mixture, stirring until completely incorporated.

Add the eggs one at a time, adding another when the previous one is completely incorporated.

When the pastry cream is thoroughly chilled, remove it from the refrigerator and fold in the whipped cream until completely incorporated.

Remove the pans from the heat, and whisk in the butter, a piece at a time, until completely incorporated.