Sticky Toffee Pudding with Toffee Sauce vs Turkish Profiteroles

Sticky Toffee Pudding is all deep caramel warmth: dates softened with bicarbonate of soda make a moist baked sponge, finished with a hot sauce of butter, brown sugar and double cream. Turkish Profiteroles offer lighter contrasts, with golden, puffed choux shells filled with vanilla pastry cream lightened by whipped heavy cream, then drizzled with warm cocoa sauce. Both use butter, eggs, vanilla and cream, but the pudding creams butter into its batter and simmers cream into toffee, while the profiteroles boil butter into choux dough and whip cream for an airy filling.