Kirschmichel (Baked Cherry Pudding) vs Paris-Brest: Praline Cream-Filled Choux Pastry Wheel

Both desserts lean on milk, butter, eggs, powdered sugar and flaked almonds, yet they land in very different places. Kirschmichel soaks stale bread in sweetened, vanilla-scented milk and eggs, then bakes it with tart sour cherries and cinnamon into a rustic, custardy pudding with a crisp, buttery top. Paris-Brest turns the same eggs and butter into airy choux pastry, piped into a ring, scattered with toasted almonds and filled with a silky praline cream thickened with cornstarch and enriched with cream. One is homely, fruity and spiced; the other is nutty, refined and lavishly rich.