Step 1

Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside.

Step 2

Heat the milk, butter, and salt over medium heat. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough.

Step 3

Cook the dough, stirring constantly over low heat for 2 minutes or until the dough begins to coat the bottom of the pan.

Step 4

Take the pan off the of the heat and allow the dough to cool slightly. Add in the eggs and stir using a wooden spoon until the eggs are fully incorporated and the mixture resembles a thick paste.

Step 5

Spoon the mixture into a pastry bag fitted with a large plain round tip.

Step 6

Pipe the choux pastry into 1 1/2 inches wide and 1-inch high rounds You should have about 18 - 20 puffs.

Step 7

With a wet finger then lightly press down the swirl or peak of each puff. Then using your fingers, slick water drops all around the cookie sheet and puffs. This will create steam in the oven and help your puffs to rise up.

Step 8

Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes.

Step 9

Remove the puff from the oven and allow to cool to room temperature before filling with flavorings or topping.

Step 10

Cover and store the puffs in the fridge for up to 3 days.