Cut the rind off the top and sides of the brie with a paring knife, leaving the bottom rind in place to hold the shape while it softens.

Let the trimmed brie sit at room temperature for 45 minutes to an hour, until it gives easily under a finger press.

Cut the softened brie into chunks and add to a food processor with the mascarpone and heavy cream.

Blend for 60 to 90 seconds, scraping down the sides once, until the mixture is fluffy and holds soft peaks like whipped cream cheese.

Spread the whipped brie onto a shallow plate with the back of a spoon, swirling it into low peaks.

Drizzle the hot honey over the surface in a loose zigzag, then do the same with the chili oil.

Scatter the flaky salt and thyme leaves over the top.

Serve immediately with crackers or baguette slices alongside, within the hour for the best texture.