Classic American Funnel Cake vs Turkish Profiteroles

Both desserts lean on milk, eggs, sugar and vanilla, but put them to very different work. The funnel cake folds them into a leavened batter, raised with baking powder and deep-fried in a lattice until golden and crisp, then simply dusted with powdered sugar. The Turkish profiteroles beat the eggs into a buttery choux pastry baked into puffed shells, while the milk and vanilla go into a pastry cream lightened with whipped cream and a glossy cocoa sauce. One is crunchy and straightforward; the other layers airy pastry, creamy filling and chocolate.