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

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

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

Return to medium-low heat and stir until the mixture forms a ball and pulls away from the pan, about 2 minutes.

Allow to cool for about 3 minutes.

Transfer half of the dough to a food processor, add half of the eggs, then the remaining dough and eggs. Pulse until smooth, then add cheese and pulse until blended.

Transfer the dough to a pastry bag fitted with a large plain piping tip.

Pipe mounds onto the prepared baking sheet, spacing them about 1 ½ inches apart.

Smooth the tops with wet fingers.

Bake in the oven's center for about 18 minutes, until lightly golden.

Turn off the oven, prop the door open, and let the pastries sit inside for another 10 minutes to stabilize.

Remove from the oven and serve immediately.