Gypsy's Arm Cake Roll (Swiss Roll) vs Paris-Brest: Praline Cream-Filled Choux Pastry Wheel

Both desserts lean on eggs, milk, cornstarch and butter, yet use them in very different ways. In the Gypsy's Arm, whisked eggs give a soft, springy sponge perfumed with lemon zest and vanilla, rolled around a cinnamon-scented pastry cream finished with butter, or simply spread with jam instead. The Paris-Brest beats eggs into a cooked, buttery choux paste, baked into a crisp, almond-topped ring and filled with praline pastry cream lightened with whipped cream. One is tender and gently aromatic; the other is crunchy, airy and richly nutty.