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

In a medium-size saucepan, combine the milk, butter, and salt. Cook over medium heat until the butter melts and the mixture starts to simmer.

Remove from heat and add the pastry flour, stirring vigorously until the mixture pulls away from the pan and forms a ball, about 2 minutes.

Let the dough cool until it's no longer hot to the touch, roughly 3 minutes.

Transfer half of the dough to a food processor or blender, adding half of the eggs on top. Then, add the remaining dough and eggs.

Pulse until the mixture is smooth, then mix in the cheese and pulse until fully blended.

Fit a large pastry bag with a plain piping tip (about 1 inch in diameter) and fill it with the dough.

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

With wet fingers, gently smooth the tops of each puff.

Bake for about 18 minutes until lightly golden brown all over.

For best results, turn off the oven, prop the door open, and let the pastries cool inside for at least 10 minutes.