Bienenstich (Bee Sting Cake) vs Paris-Brest: Praline Cream-Filled Choux Pastry Wheel

Both desserts slice a baked base in half and fill it with a cornstarch-thickened custard lightened with whipped cream, yet they taste quite different. Bienenstich pairs a soft, springy yeasted dough with a caramelized honey, butter and almond topping and a vanilla custard cooked with heavy cream, making it rich, with a sticky-crisp almond crust. Paris-Brest cooks its custard with milk and enriches it with praline paste for a deep caramelized-nut flavor, while its butter goes into a crisp, airy choux wheel finished with flaked almonds and powdered sugar.