Turkish Profiteroles vs Eierkuchen (German Pancakes)

Both desserts rely on milk, sugar, butter and egg, yet put them to very different work. In the Turkish Profiteroles, butter and eggs build a choux dough baked until golden and puffed, while milk goes into a vanilla pastry cream lightened with whipped cream and into a warm cocoa sauce poured over the top. Eierkuchen keep it simple: milk and eggs form a thin, rested batter fried in butter into golden pancakes with slightly crisp edges. One is layered, creamy and chocolatey; the other plain, warm and buttery, finished with a dusting of sugar.