Choux Bites with Tarragon Chicken Salad

Choux Pastry

• 80 g unsalted butter, diced
• 150 g water
• 2 pinches fine sea salt
• 120 g plain flour
• 3 medium eggs

Filling

• 1000 g water
• 500 g chicken breasts, skinless, halved horizontally
• 75 g walnut halves
• 250 g mayonnaise
• 1 stalk celery (approx. 80 g), thinly sliced (5 mm)
• 200 g seedless red grapes, halved
• 2 Tbsp fresh tarragon leaves, finely chopped
• ½ tsp fine sea salt
• ¼ tsp ground black pepper