1. Combine, the water, butter and salt in a medium sized pot over medium high until it just barely comes to a boil. Once the first bubbles come up add the flour and stir continuously until well combined and the dough fully detaches from the pot. remove from the heat and allow to cool slightly.

2. Once cooled add the dough to the bowl of a stand mixer or mixing bowl and whisk in the eggs one at a time making sure it is well combined before adding the next. this is ready once the dough leaves ribbons when the whisk is pulled out. add the baking soda and mix to combine.

1: the day before set the ricotta over strainer or cheese cloth to drain the excess moisture.

2. In a large mixing bowl combine the ricotta and powdered sugar and mix until well combined.

3. fold in the the chocolate chips until evenly distributed. Cover and Set the cream aside in the fridge until ready to fill the pastries.

1: the day before set the ricotta over strainer or cheese cloth to drain the excess moisture.

2. In a large mixing bowl combine the ricotta and powdered sugar and mix until well combined.

3. fold in the the chocolate chips until evenly distributed. Cover and Set the cream aside in the fridge until ready to fill the pastries.

1: the day before set the ricotta over strainer or cheese cloth to drain the excess moisture.

2. In a large mixing bowl combine the ricotta and powdered sugar and mix until well combined.

3. fold in the the chocolate chips until evenly distributed. Cover and Set the cream aside in the fridge until ready to fill the pastries.