1/2 c. butter
Dash salt
1 c. water
1 c. pastry flour
4 eggs
1 tbsp. sugar
1/2 tsp. grated orange peel
1/2 tsp. grated lemon peel

Combine butter, salt and water in saucepan and bring to a boil. Add flour all at one time and mix well until dough leaves sides of pan. Remove from stove and cool a little. Add eggs one at a time, mixing well after each addition. Add sugar, orange and lemon peel and mix thoroughly.

Drop by tablespoonfuls on greased baking sheet, leaving a 3 inch space between them. Bake in hot oven (400 degrees) 10 minutes, reduce heat to 325 degrees and bake 30 minutes, or until golden brown. Makes about 16 sfingi. Make a slit in side of each puff and fill with pasticciera cream.

CHOCOLATE PASTICCIERA CREAM:

1 recipe pasticciera cream omitting lemon rind
2 sq. cooking chocolate, grated

Add grated chocolate to cooked pasticceria cream and cook 1 minute longer, stirring constantly, until chocolate is blended in well. Cool. Serves 4.

PASTCCIERA CREAM:

3 tbsp. sugar
3 egg yolks
3 tbsp. flour
1/2 tsp. grated lemon rind
1/2 tsp. vanilla
2 c. milk
1 tbsp. butter

Place sugar, egg yolks, flour, lemon rind and vanilla in saucepan and mix together well. Scald milk and pour over mixture, beating constantly with rotary beater. Continue cooking on low flame, stirring with wooden spoon, until mixture reaches the boiling point. Cook 4 minutes longer, stirring constantly. Remove from fire, add butter and mix well. Pour into bowl and let cool, stirring occasionally to prevent skin from forming over top. Serves 4.