Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium saucepan, heat water, butter, salt, and pepper, until the butter has completely melted.

As soon as the butter has all melted, remove the pot from the heat, and add all the flour to the pan and mix with a wooden spoon until a dough forms. The dough should pull away from the sides slightly.

Return the pan to the heat, and continue to stir for about 1 minute, to allow the dough to dry out slightly. There will be a film that forms on the bottom of the pan, and this is completely normal.

Remove from the heat and transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on low to help the dough cool down slightly. **If you don't have a stand mixer, transfer the dough to a large bowl and set it aside to cool slightly.

Once the dough has cooled down, turn the mixer to medium, and add one egg at a time, mixing until smooth.

Add about 1/2 cup of the parmesan cheese, and the chives/scallions and mix well.

Transfer to a piping bag. Pipe into mounds about the size of cherry tomatoes, and sprinkle with remaining 1/4 cup of parmesan.

Bake for 5 mins at 425 degrees F, then reduce the heat of the oven to 375 degrees F and bake for another 20 minutes. Remove from the oven, and cut an "x" into the side or bottom of each puff. and set aside to cool completely.

In the bowl of a stand mixer fitted with the paddle, combine all ingredients and mix until well combined, and smooth. Adjust flavours to taste, such as more lemon, dill or salt if you think it needs it.

Transfer the filling to a piping bag fitted with a plain round tip. Insert the tip of the piping bag into the "x" you cut into the side or bottom of each puff, and pipe to fill with cheese filling. A good indicator that it's full, is when the cheese filling begins to ooze out of the puff.

Serve immediately.