Preheat your oven to 375°F and line two large rimmed baking sheets with parchment paper.

In a medium saucepan over medium heat, combine butter, milk, and salt. Heat until the butter melts and the mixture simmers.

Remove from heat, add the pastry flour, and stir vigorously until combined.

Return to low heat, stirring constantly until the mixture forms a ball and leaves a film on the bottom (about 2 minutes).

Let the dough cool for at least 3 minutes until it’s no longer hot to the touch.

Transfer the dough to a blender or food processor, add the 5 eggs, and process until smooth (about 2 minutes).

Check consistency; if too stiff, add more beaten egg bit by bit until the dough is soft and shiny.

Pipe the choux onto prepared baking sheets and bake in the preheated oven until golden brown and puffed up.