I've never frozen the brie but have done the trimming per the PP. I also.pile in fig or apricot jam.

Everyone has a different view, but I do not like the Brie outside rind. So, I always trim/remove the top rind and leave the sides and bottom for stability. Just my opinion.

I believe I am supposed to freeze the Brie for 30 minutes before starting? So the pastry gets golden and cooked, but the Brie doesn’t explode.

Any other tips?