Choux Puffs with Crab Salad
For the dough: Bring the water, salt and butter to a boil in a saucepan. Add the flour, all at once, and stir until combined. Continue stirring over medium heat until a white film forms on the bottom of the pot. Turn the dough out into a bowl and let cool.
Beat in the eggs, 1 at a time, until the dough is shiny and a trench forms when you run your finger through the dough. Transfer the batter to a piping bag with a large star tip. Line a baking sheet with parchment paper. Pipe small rosettes over the prepared pan and bake in a preheated oven at 200°C (approximately 400°F) for 20-30 minutes. Remove from the oven, cut in half and let cool on a wire rack.
For the crab salad: Cut an "X" in the base of each tomato and blanch in boiling water for 1 minute. Shock in ice water and peel. Cut the tomatoes in half, remove the seeds and dice. Cut the avocados in half, pit, spoon the flesh out of the shell and purée with the lime juice. Stir in the mayonnaise and season with salt and pepper. Fold in the tomatoes and crab. Rinse the dill, shake dry and chop finely. Mix into the crab salad. Fill the puffs with crab salad.