Streuselkuchen (German Crumb Cake) vs Cannelés de Bordeaux: Caramelized Rum and Vanilla Pastries

Both bakes lean on milk, butter and egg, yet they put them to very different work. The Streuselkuchen uses lukewarm milk to wake the yeast and softened butter to enrich a kneaded, risen dough, then rubs cold butter with flour and sugar into coarse, distinct crumbs. The cannelés whisk warm milk, a whole egg and extra yolks into a thin batter scented with vanilla and dark rum, chilled for hours and baked long until a deep mahogany, crisp crust forms. One is a yeasted base under a crumbly layer; the other is a small molded pastry defined by its dark exterior.