Maritozzi con la Panna (Sweet Buns with Cream) vs Paris-Brest: Praline Cream-Filled Choux Pastry Wheel

Both desserts pair a baked shell with whipped cream, but they use their shared butter, eggs, milk and cream in very different ways. Maritozzi work butter and egg into a kneaded, twice-proofed yeast dough scented with orange zest, then cradle a generous filling of cream whipped simply with powdered sugar and vanilla. Paris-Brest beats eggs and butter into a cooked choux paste, baked under flaked almonds until golden and firm, while the milk and cream go into a nutty praline pastry cream lightened with whipped cream. One is soft and fresh, the other richer and toasty.