Preheat the oven to 200C/400F/Gas Mark 6.
Melt the butter in a saucepan with boiling water.
Add the flour to the pan and stir quickly with a wooden spoon until the mixture comes away from the sides of the pan and is smooth.
Leave to cool for a few minutes, then beat in the eggs one at a time. Then add the cheese and season with salt and freshly ground black pepper.
Place the filling in a piping bag and pipe out small choux buns onto a non stick baking sheet.
Bake in the oven for 12 minutes until risen and golden brown.
Mix the mascarpone with the salt and truffle oil.
Chop the chives very finely and add to the mixture. Check the seasoning and place the mixture in a piping bag.
To fill the gougeres, make a small hole in the bottom and pipe in the filling.
Serve as a canapé.
«Sprinkle some additional grated gruyere on top of the gougeres whilst they are baking.»
Savoury profiteroles stuffed with truffled mascarpone cheese and snipped chives.