Profiteroles: Decadent Choux Pastry with Ice Cream and Chocolate Sauce vs Sussex Pond Pudding

Both desserts rely on butter and sugar, but put them to very different work. In the profiteroles, butter is boiled with water and flour into a choux dough that bakes into golden, puffed, delicate shells, while sugar simply sweetens a glossy dark chocolate sauce drizzled warm over the cold vanilla ice cream filling. Sussex Pond Pudding instead packs cubed butter and demerara sugar around a pricked whole lemon inside a suet pastry, and three hours of steaming melts them into a rich lemon syrup. One dish plays on contrasts of temperature and texture; the other on buttery, citrusy richness.