Éclair vs Turkish Profiteroles

Both desserts start from the same baked choux dough of butter, water, flour and eggs, but they part ways in filling and finish. The éclair is piped long and filled with heavy cream whipped to stiff peaks with powdered sugar and vanilla, then dipped in a dark chocolate and butter glaze that sets on top. The Turkish profiteroles are small puffs filled with a cooked milk custard thickened with cornstarch and egg yolk and lightened with whipped cream, then drizzled with a warm cocoa sauce for a comforting, saucy finish.