Classic German Chocolate Cake vs Turkish Profiteroles

Both desserts rely on butter, eggs, sugar, vanilla and cocoa, yet put them to very different uses. The German chocolate cake bakes cocoa into buttermilk cake layers, then turns egg yolks, butter and evaporated milk into a cooked, thickened frosting studded with shredded coconut and chopped pecans, for a sweet, nutty richness. Turkish profiteroles beat butter and whole eggs into a choux dough that bakes into golden, puffed shells, filled with vanilla pastry cream lightened with whipped cream. Here cocoa appears only in the warm chocolate sauce drizzled over the top.