FAQs
Can I use pudding instead of pastry cream? You can, but I really recommend taking the time to make the real deal pastry cream (creme patissiere). It has such a luscious, velvety texture that instant pudding can’t compare to.
Do I have to use corn syrup in the ganache? No, the corn syrup is optional. It just helps give the ganache a beautiful glossy sheen. Leave it out if you prefer.
Can these cupcakes be frozen? I don’t recommend freezing them, as the pastry cream can break down and become grainy when frozen and thawed. They keep nicely refrigerated for up to 5 days though.
How do I get the cupcake cavities so neat? Use a small paring knife to carefully cut out a cone shape from the top of each cupcake about 1-inch deep. Remove this plug, then slice off the pointy bottom so you have a flat “lid” to replace on top of the filling. Recipe Next Page.
