Cream Puffs (sfinge Di San Giuseppe)

makes 24. Boil water and butter in a saucepan, add sifted flour and stir constantly until smooth. Cook over medium flame until mixture leaves sides of pan clean, about 2 minutes, stirring constantly. Remove from heat and allow to cool slightly. Add eggs 1 at a time, beating well after each addition. Add grated rind and blend. Drop by tablespoons on ungreased cookie sheet 2 inches apart and bake in moderate oven 350 deg. until puffs are light, about 30 minutes. Remove from oven and cut opening in the middle of the top. Cool thoroughly and fill with filling. Decorate the tops with maraschino cherries. Filling 1 lb ricotta 1 tablespoon honey 1 tablespoon grated orange rind 2 tablespoons grated sweet chocolate Mash ricotta and honey, add orange rind and chocolate and blend until creamy. Fills 24 puffs. Store in refrigerator.