Turkish Profiteroles vs Authentic Texas Sheet Cake

Both desserts share milk, sugar, butter, eggs, cocoa and vanilla, yet put them to very different work. Turkish Profiteroles use butter and eggs to build baked, golden choux puffs, filled with a vanilla pastry cream thickened with cornstarch and egg yolk and lightened with whipped cream, then drizzled with a warm milk-and-cocoa sauce. Texas Sheet Cake melts butter with cocoa into a buttermilk batter baked until moist, then pours over a hot fudge icing of butter, cocoa, milk and powdered sugar, scattered with chopped pecans. One plays puffed pastry against creamy filling; the other is a moist, chocolate-on-chocolate cake.