Streuselkuchen (German Crumb Cake) vs Turkish Profiteroles

Both desserts draw on milk, sugar, butter and eggs, yet they put them to very different work. Streuselkuchen uses milk to wake the yeast and an egg to enrich a soft, risen dough, while cold butter rubbed into flour and sugar bakes into a golden, crumbly topping. The Turkish profiteroles beat four eggs into a butter-and-water choux that puffs in the oven, then fill the hollow shells with a vanilla pastry cream lightened with whipped cream and finish them with a warm cocoa sauce. One is bready and crumbly; the other airy, creamy and chocolate-coated.