• Start by preheating your oven to 450°F (230°C). In a small bowl, combine the flour and salt, then set aside.

For Puff Pastry Shells:

• In a medium saucepan, combine the butter and water over high heat and bring to a vigorous boil. Reduce to medium-low, then add the flour and salt mixture at once. Stir continuously until the dough separates from the pan and forms a smooth ball.
• Remove from heat and incorporate the eggs one at a time, mixing thoroughly between each addition. A hand mixer can assist in achieving a smooth consistency.
• Use a piping bag or cookie press to form rounds on a baking sheet lined with parchment. For 12 puffs, create circles of about 1¼ inches in diameter, or larger for fewer puffs.
• Bake at 450°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue to bake for another 20 minutes, until they are golden brown. Do not open the oven door during baking. Once baked, turn off the oven and allow to cool slightly with the door ajar for 5-10 minutes.

For Cream Filling:

• While the shells cool, whip together 1 cup of heavy cream, 1 teaspoon of vanilla, cream of tartar, and 1 cup of powdered sugar until soft peaks begin to form.
• In a separate bowl, mix the remaining 1 cup of heavy cream, 1 teaspoon of vanilla, 1½ cups of powdered sugar, and the ricotta cheese until well blended and smooth. Include the optional liquor if desired.
• Carefully fold the whipped cream into the ricotta mixture until thoroughly combined, resulting in a creamy filling.
• To assemble, slice each puff in half and fill generously with the cream mixture using an ice cream scoop or piping bag with a star tip. Enjoy this traditional Italian dessert!