Preheat your oven to 375°F (190°C) and grease a muffin tin.

In a medium saucepan, combine the unsalted butter and whole milk then heat until it reaches a light boil.

Add the all-purpose flour to the saucepan and stir vigorously until it forms a cohesive ball.

Remove the saucepan from heat and let the dough cool for about 5 minutes.

Incorporate the large eggs one at a time, beating well after each addition until smooth and glossy.

Sprinkle in the granulated sugar and salt, stirring well to combine.

Fill each greased muffin cup halfway with the batter using a spoon or piping bag.

Bake for 30–35 minutes without opening the oven door until golden brown.

Let cool for a minute or two before transferring to a wire rack and serve warm.