Instructions: For syrup: Combine sugar, honey, water, cinnamon, cloves and lemon and orange zest in a saucepan and boil until thick and syrupy, about four minutes. Strain syrup into a bowl and let it cool to room temperature. Add cognac and refrigerate until cold. Syrup can be prepared up to a day ahead to this stage.

Preheat oven to 400 degrees.

Place water, oil, salt and sugar in a heavy saucepan. Bring mixture to a boil over high heat. Remove pan from heat and sift in flour. Stir well with a wooden spoon to make a thick paste. Return pan to high heat and cook until dough is thick enough to come away from the sides of the pan in a smooth ball, two to four minutes.

Beat in lemon zest. Add egg substitute in four batches, beating vigorously with a wooden spoon until mixture is smooth before adding next batch. The final mixture should be the consistency of soft ice cream.

Lightly spray a nonstick baking sheet with oil. Transfer dough to a piping bag fitted with a 3/8 inch round tip. Pipe 1 inch balls of dough onto baking sheet, leaving two inches between each. (If you dont have a piping bag, use two spoons to drop balls of dough on baking sheet.) Dip a fork in a bowl of cold water and use back of tines to smooth top of each ball. Lightly brush balls with egg glaze, taking care not to drip glaze on baking sheet. Sprinkle baking sheet with a few drops of water.

Bake dough balls until puffed, firm and nicely browned, 40 to 50 minutes. If puffs brown too much before theyve completely dried out, reduce heat. Remove baking sheet from oven and let cool for three minutes. Using a spatula, transfer hot puffs to serving bowl or deep platter. Pour cold syrup over them. Let soak three minutes, spooning syrup over puffs. Serve puffs with syrup in bowls. Sprinkle with cinnamon and serve at once.

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