Gypsy's Arm Cake Roll (Swiss Roll) vs Mille-feuille: Classic French Custard and Puff Pastry

Both desserts rest on a cornstarch-thickened pastry cream of milk, sugar and butter, but they frame it very differently. The Gypsy's arm wraps its cream, warmed with a cinnamon stick, in a soft, springy sponge scented with lemon zest and vanilla, or swaps that cream for strawberry jam; powdered sugar simply dusts the top. The mille-feuille sets a vanilla-bean cream between weighted, crisp puff pastry sheets, and its powdered sugar becomes a smooth glaze, optionally feathered with dark chocolate. One is tender and rolled, the other layered and crisp.