Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

In a medium-size saucepan, place the milk, butter, and salt, and cook over medium heat until the butter is melted and the mixture begins to simmer.

Turn off the heat and add the pastry flour, stirring vigorously.

Turn the heat back on to medium-low and continue to stir vigorously until the mixture pulls away from the pan and comes together in a ball, about 2 minutes. A thin film will form on the bottom of the pan.

Set the mixture aside to cool until no longer hot to the touch (about 3 minutes) so you don’t scramble the eggs in the next step.

Transfer half of the dough to a food processor or blender. Pour about half of the eggs on top, then the rest of the dough and the remaining eggs.

Pulse the mixture in the blender or food processor until the mixture is smooth and well-blended. Add the cheese, and pulse until the dough is completely smooth.

Transfer the dough to a large pastry bag fitted with a large, plain piping tip that is about 1 -inch in diameter (or smaller for smaller puffs).

Pipe the dough onto the prepared baking sheet into about twenty mounds, each about 1 1/4-inches in diameter, leaving about 1 1/2-inches between puffs.

With wet fingers, gently smooth the tops of the pastries so there’s nothing protruding from the dough that might burn during baking.

Place the baking sheet in the center of the preheated oven and bake until lightly golden brown all over, about 18 minutes (or less, depending upon size).

For the most stable pastries, turn off the oven after they’re finished baking, prop the oven door open and allow the pastries to sit in the oven as it cools, or for at least 10 minutes.

Remove the pastries from the oven and serve immediately.