Preheat oven to 425 degrees.

Heat the milk, butter and salt over medium heat until scalded.

When the butter is melted and small bubbles appear around the rim of the milk, add the flour all at once and bet it with a wooden spoon until the mixture comes together and forms a doubt.

Cook stirring constantly over low heat for 2 minutes.

Scrap the hot mixture into the bowl of a food processor.

Add the eggs and pulse until the eggs are incorporated into the dough and the mixture looks thick and velvety.

Spoon the mixture into a pastry bag (or into a ziploc bag, pushing the mixture into a corner and cut the tip off).

Using a baking sheet topped with parchment paper, pipe in mounds 2 inches wide and about 1 inch high.

With a wet finger, lightly press the swirl peak down on each puff.

Bake for 20 minutes, or until lightly browned, then turn off oven and let them sit for another 10 minutes until they sound hollow when tapped.

Remove from oven and make a small slit in the side of each puff to allow steam to escape..