Turkish Profiteroles vs Maritozzi con la Panna (Sweet Buns with Cream)

Both desserts pair baked dough with whipped cream, yet they use their shared ingredients very differently. The Turkish Profiteroles beat whole eggs into a boiled butter-and-water dough for puffed, golden choux, filled with a vanilla pastry cream of milk, sugar, egg yolk and cornstarch lightened with whipped cream, then drizzled with warm cocoa sauce. Maritozzi knead egg, butter and yeast-activated milk into an orange-zested dough, proofed twice into yolk-glazed buns that are split and packed with whipped cream sweetened with powdered sugar and vanilla.