• Preheat your oven to 375°F. Line two large rimmed baking sheets with unbleached parchment paper and set them aside.
• To make the paste, place the butter, milk, and salt in a medium-size, heavy-bottomed saucepan over medium heat until the butter is completely melted, and the mixture begins to simmer.
• Remove the pan from the heat, add the pastry flour, and stir vigorously until very well-combined.
• Return the pan to the stove and cook over low heat, stirring constantly, until the mixture comes together in a ball and begins to leave a film on the bottom of the pan (about 2 minutes). This step is designed to help evaporate as much moisture as possible from the paste.
• Remove the paste from the heat, and allow the mixture to cool for at least 3 minutes, or until it’s no longer hot to the touch. Transfer the cooled dough to a blender or food processor fitted with the steel blade.
• Pour 5 of the eggs on top of the paste, lock in the lid, and process until the mixture is smooth and uniformly well-blended (about 2 minutes).
• Open the blender or food processor, and scoop the choux pastry with a mixing spoon. The dough should be shiny and soft, and fall off the spoon without being runny.
• If the dough isn’t shiny, process again in pulses until it has a sheen. If the dough isn’t soft enough to pipe through the tip of a pastry bag, beat the remaining egg and add it bit by bit, processing in between additions, until the dough is the proper consistency.

To make cream puffs.

• Transfer the dough from the blender or food processor to a pastry bag fitted with an open, round piping tip about 1/2-inch in diameter.
• Pipe the dough onto the prepared baking sheets into small mounds of about 1 1/2 tablespoons each, about 2 inches apart from one another.
• With the moistened tips of your fingers, smooth the tops of the pastry dough lightly so that nothing will burn during baking.
• Place the baking sheets, one at a time, in the center of the preheated oven and bake the cream puffs for 15 minutes.
• Remove the baking sheet from the oven and, working quickly and using a sharp paring knife, cut a small slit in the side of each cream puff to allow steam to escape.
• The puffs may deflate slightly, but they’ll puff back up in the oven.
• Rotate the baking sheet 180° and return it to the oven to bake for about another 10 minutes, or until the puffs are lightly golden brown all over and crisp on the outside.
• Remove the baking sheet from the oven and place it on top of the stove or in another warm location to cool gradually until set (about 10 minutes). Repeat with the remaining pastry dough.
• If you don’t plan to serve all the puffs right away, it’s best to only bake those that you intend to serve.
• The remaining dough can be stored in a sealed container in the refrigerator for 2 days or so. Allow to come to room temperature, then pipe and bake as directed.