Nutrition: per serving (30)
To make the pastry, put the milk, butter and 100ml of water into a medium pan, and heat until the butter has melted and the liquid is simmering. Stir in the flour and cook, stirring, until it comes away from the sides of the pan. Transfer to a mixing bowl and beat in the eggs one at a time until the mixture has cooled. Mix in the cheese and truffle oil, and season with salt and pepper.
For the crémeux, melt the butter in a pan and mix in the flour to form a roux. Add the milk and cream, and continue to cook until the mixture thickens. Stir in the cheese and truffle oil, then blend and cool.
Heat the oven to 220C/200C fan/gas 7. Transfer the gougère mix to a piping bag and pipe 30 blobs onto two lined baking trays. (You can also chill the mixture and form 25g balls using your hands if you want to make this bit of the recipe ahead.) Bake for 20-25 mins or until the gougères are puffed and golden.
Pipe some of the crémeux on top of the gougères and finish with extra grated cheese and truffle or finely chopped chives.
