The Profiterole

1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. In a heavy-bottomed saucepan, use medium-high heat to bring the water, butter, sugar, and salt to a gentle boil. Stir until the butter is completely melted.
3. Add all the flour and baking powder at once and keep stirring until all the flour is incorporated. The dough is ready when it becomes a single mass that pulls away from the sides of the pot.
4. Remove from stovetop and move the dough into a mixing bowl.
5. Using a mixer, beat the dough on medium speed to cool it off a bit.
6. Add the 3 eggs, one-at-a-time, pausing the mixer often to scrape down the sides of the bowl.
7. Now the dough should be a thick, smooth, and glossy paste.
8. Form 24 golf ball-size mounds; making them tall and round. Place them on the lined baking sheet, about 2-inches apart.
9. Place the sheets to bake for 10 minutes.
10. Decrease the heat to 350 degrees F. Cook for 25 more minutes.
11. Do not open the oven door or remove the sheets until the puffs are firm to the touch.
12. The profiteroles should be golden brown and well-risen.
13. Allow the shells to cool before filling.

The Mousse

1. Put both pitted and peeled avocados into a food processor, and add three pinches of salt. Pulse the avocado for about 1 minute, until slightly mashed.
2. Add the juice of 1 lime and a small pinch of cayenne. Turn on the food processor again and for about 2 minutes, until the avocado mixture is smooth. Taste the avocado mousse. Adjust with more salt, lime, or cayenne as desired.

Assembly

1. Using a serrated knife, slice off the top of the pastry puffs and remove a some of the soft middle.
2. Stuff with mousse using a pastry bag or a large spoon.
3. Layer with a cut piece of smoked salmon.
4. Place top of puff back on, and enjoy!