Profiteroles: Decadent Choux Pastry with Ice Cream and Chocolate Sauce vs Baumkuchen (German Tree Cake)

Both desserts lean on butter, eggs, sugar, cream and dark chocolate, but use them very differently. The profiteroles cook butter and flour into a choux dough, beat in eggs and bake small golden puffs that are filled with cold vanilla ice cream and drizzled with a warm chocolate-cream sauce, so the pleasure lies in contrasts of temperature and texture. The Baumkuchen creams butter with sugar, folds in whipped egg whites for lightness, and broils fifteen thin golden layers scented with vanilla and almond, finished with a set chocolate glaze and sliced thinly to show its rings.