Miguelitos de La Roda (Cream-Filled Pastries) vs Mille-feuille: Classic French Custard and Puff Pastry

Both desserts pair a cornstarch-thickened egg-yolk pastry cream with crisp puff pastry, yet they use those shared ingredients in opposite ways. The Miguelitos let their pastry puff freely into airy, egg-washed squares that are split and filled with a milk-based cream infused with lemon zest and cinnamon, then simply dusted with powdered sugar. The mille-feuille bakes its pastry weighted down into flat, crisp sheets, layers them with a butter-enriched vanilla cream, and finishes everything under a smooth icing-sugar glaze, optionally feathered with dark chocolate.