Well, for starters, Reblochon cheese is almost impossible to find in the USA. So, I substituted Brie, and, also bought a couple of Camembert wheels for variety, should I make this again. (Spoiler alert - I will.)
Secondly, the creators and demonstrators on this site are incredibly talented and uncannily nimble-fingered. Granted, it may have something to do with the magic of video editing, but I like to give kudos where kudos are due. My skill set in that department wouldn't make the cut for this clever site, which brings me to "thirdly".
Thirdly, the egg filling spilled out of the free-standing crust, so I nearly had a complete fail of the project. It was rescued when I decided to confine the crust, cheese wheels, egg, and other ingredients to a small round casserole. Kudos to my trusty Corning 6"-casserole for saving the day!
To make 1/3 of the Chefclub original recipe, here's the recipe...