Preheat the oven to 425F.

Heat the milk, butter, and salt over medium heat until the butter is melted. Add the flour all at once and beat it with a wooden spoon until the mixture comes together, cleaning the sides of the pot, and forms a dough. Cook, stirring constantly, over low heat for 2 minutes, then transfer to the bowl of a food processor or a mixing bowl, add the eggs and pulse or beat after each addition until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip, or pull out a spoon. Pipe or drop in mounds 1 1/2 inches wide and an inch high onto a parchment-lined baking sheet. Bake for 20 minutes, or until golden, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Poke a small slit with a thin, pointy knife in the side of each puff to allow the steam to escape.

Set aside to cool.