Clafoutis aux Cerises (Cherry Clafoutis) vs Maritozzi con la Panna (Sweet Buns with Cream)

Both desserts rely on milk, eggs, cream and vanilla, but put them to very different work. In the clafoutis, milk and cream go straight into a thin, pancake-like batter poured over pitted cherries and baked until puffed, golden and just set, giving a tender, fruit-studded dish finished with a dusting of powdered sugar. The maritozzi instead work butter, egg, milk and orange zest into a kneaded, twice-proofed yeast dough baked into golden buns, while the cream is whipped cold with powdered sugar and vanilla and spooned or piped into a pocket sliced into each bun. One is a warm fruit dessert served from the dish; the other is a handheld cream-filled treat.