Published November 15, 2007 by
If you don't have a lot of time, then you may want to rethink making these delicacies. However if you know it's not another walk around the cookies block, proceed with caution.
Place water and butter in saucepan; bring to a boil. Add flour and salt; keep stirring until mixture leaves sides of pan or forms a ball in the center.
Remove from stove and cool. Add eggs one at a time, beating each in thoroughly. Add sugar, orange peel, and lemon rind; mix well. Drop by tablespoon on cookie pan, placing the puffs about 3 inches apart, or put in muffin tins.
Heat oven to 400 degrees and bake 10 minutes. Then reduce temperature to 350 and bake about ½ hour or until light brown. Remove from oven. Open puffs immediately to allow steam to escape. (Puffs should be opened through center top.) Cool. Fill with Ricotta Filling: top with a cherry and two thin slices of glazed orange peel. (A plain custard filling may be substituted if desired.)
Blend all ingredients thoroughly. Use milk sparingly, and only if needed to make smooth custard like mixture. Put in refrigerator until used.
Recipe makes approximately 18 cream puffs. Place cream puffs in a nice container for wonderful holiday gift baskets.