Turkish Profiteroles vs Baumkuchen (German Tree Cake)

Turkish Profiteroles and Baumkuchen share butter, eggs, sugar, cornstarch and cream, yet use them very differently. In the profiteroles, butter and eggs form puffed, golden baked choux, cornstarch thickens a vanilla pastry cream lightened with whipped cream, and a warm cocoa sauce coats every puff. Baumkuchen creams butter with sugar, folds in whipped egg whites for a light crumb, and broils the vanilla- and almond-scented batter in thin golden layers under a glossy dark chocolate and cream glaze. One is creamy and saucy; the other is a sliced cake of distinct rings.