Remove batter from refrigerator; no slacking required.Line muffin pan(s) with liners (recommended). If liners are not used, lightly grease each muffin cup. Chef’s Tip: Use double liners for fuller muffins.
Cut open one end of the pouch and squeeze batter into large bowl. Using a #20 scoop, scoop batter into prepared pans, filling cups 2/3 full.
For convection oven, bake at 325°F at low fan speed for 20-25 minutes, turning muffin pan halfway through bake time. Check for doneness using a toothpick and add additional bake time, if needed.
See above for Ganache recipe.
For assembly: Remove paper liners from muffins. Slice each muffin in half horizontally. Spread about 1 tablespoon pudding/pastry cream on bottom. Replace muffin top. Spread warm ganache evenly over top of muffin, allowing some glaze to drip down sides.