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

Bring to boiling in saucepan water, butter, sugar and salt. Add, all at once, flour. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball (about 3 minutes). Remove from heat. Quickly beat in, one at a time, the eggs, beating until smooth. Continue beating until mixture is glossy. Add, mixing thoroughly, the grated peels.

Drop by tablespoons 2 inches apart on lightly greased cookie sheet. Bake at 450 degrees for 15 minutes. Lower heat to 350 degrees. Bake 15-20 minutes or until golden brown. Remove to rack to cool completely. Cut slit in side of each puff and fill with one of the fillings.

Whipped cream: Beat, one cup at a time, 2 cups whipping cream. Beat in 6 tablespoons sifted confectioners' sugar and 2 teaspoons vanilla.

Ricotta: Combine 3 cups (1 1/2 pounds) ricotta cheese, 2 tablespoons grated orange peel, 2 tablespoons grated lemon peel, 1 tablespoon vanilla, 1/8 teaspoon salt and sugar to taste. Beat until smooth.