Turkish Profiteroles vs Paris-Brest: Praline Cream-Filled Choux Pastry Wheel

Both desserts are built on a water-based choux dough enriched with butter and eggs, and both lighten a cornstarch-thickened milk pastry cream with whipped heavy cream, yet they end up tasting quite different. The Turkish Profiteroles are small baked puffs filled with vanilla cream and lavishly drizzled with a warm, milky cocoa sauce, so the cool filling meets a glossy chocolate coating. The Paris-Brest is one large piped wheel topped with flaked almonds and baked until golden and firm. It is then split, filled with a nutty praline cream and finished with a dusting of powdered sugar.