Turkish Profiteroles vs Battenberg Cake

Both desserts lean on butter, eggs, sugar, milk and vanilla, but put them to very different work. In the profiteroles, eggs are beaten into a cooked butter dough that bakes into hollow, golden puffs, while milk becomes a vanilla pastry cream lightened with whipped cream and a glossy cocoa sauce drizzled warm over the top. The Battenberg creams butter and sugar into a tender sponge with just a splash of milk, then joins pink and plain squares with apricot jam inside a smooth marzipan wrap. One is airy, creamy and chocolatey; the other is neat, soft and fruity-sweet.