Once I've made this pastry cream, can I put it in the oven and bake it as part of a recipe? (I'm trying to recreate something we made in a bakery I worked in once - squares of yeasted, cinnamon-roll-like dough, nestled in a muffin tin, with a scoop of pasrty cream in the middle, then baked). Or will it separate or something terrible happen to it if it's heated back up in the oven for 45 mins or so?

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