Preheat oven to 450 degrees

Sift flour and salt together in small bowl and set aside

In a medium sized saucepan, melt the butter and water over high heat until the mixture reaches a vigorous boil

Reduce heat to medium low and add flour/salt mixture all at once

Stir until the mixture pulls away from sides of pan and forms a ball

Remove from heat and add eggs one at a time, beating vigorously between additions (I used a hand mixer for this)

Using a piping bag or cookie press, pipe dough onto parchment-lined baking sheet (2.5 inches in diameter will yield 6 very large puffs; 1.25 inches in diameter will yield 12 puffs)

Bake at 450 for 15 minutes then reduce heat to 350 for an additional 20 minutes

Ensure your puffs are golden brown before turning off oven or they will deflate/fall!

When they are finished baking, turn off oven and let the puffs cool for 5 to 10 minutes with the oven door ajar.

In a medium size bowl, combine 1 cup heavy cream with 1 teaspoon vanilla, ¼ teaspoon cream of tarter, 1 cup powdered sugar and whip until soft peaks form.

Set aside.

In another bowl, mix remaining ingredients (1 cup heavy cream, 1 teaspoon vanilla, 1.5 cups powdered sugar, all ricotta, and liquor [optional])

Combine both mixtures together

Cut puffs in half and use ice cream scoop to fill each puff generously with the cream mixture or use piping bag with star tip to pipe filling inside (will do this next time!)