Turkish Profiteroles vs Gypsy Tart

Both desserts lean on butter and egg yolk, but put them to very different work. In the Turkish Profiteroles, butter enriches a choux dough baked into puffed, golden shells, while the yolk thickens a vanilla pastry cream lightened with whipped cream and finished under a glossy cocoa sauce. The Gypsy Tart rubs cold butter into a blind-baked shortcrust bound with yolk, then fills it with evaporated milk and dark brown sugar whisked until fluffy and coffee-coloured, baking to a just-set, slightly tacky top with a deep brown-sugar sweetness.