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1
Melt the butter in a large saucepan over medium-high.
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2
Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
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3
Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
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4
Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
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5
Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
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6
Preheat oven to 375 degrees F.
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7
Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
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8
Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
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9
Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!
