Clafoutis aux Cerises (Cherry Clafoutis) vs Turkish Profiteroles

Cherry clafoutis and Turkish profiteroles share milk, butter, eggs and cream, but put them to very different work. In the clafoutis, eggs whisked with sugar, milk and cream form a smooth, thin batter that is poured over fresh cherries and baked until puffed, golden and just set, then finished with a dusting of powdered sugar. The profiteroles divide the same staples across components: butter and eggs build golden choux puffs, while milk thickens into a vanilla pastry cream lightened with whipped cream, and everything is drizzled with a warm cocoa sauce. One is fruity and tender, the other layered and indulgent.