Preheat oven to 375°F. Line baking sheet with parchment paper or silicone baking mat. Set aside.
In a medium sauce pot, combine milk, butter, sugar, and salt over medium heat. Bring mixture to a boil. Add sifted flour and stir to combine using a wooden spoon or sturdy silicone spatula. Continue to heat and bring to a boil as you continually stir dough. Keep stirring until dough pulls away from the sides of the sauce pot.
Once the dough is a smooth, cohesive ball, transfer dough to the bowl of a stand mixer fitted with a paddle attachment Beat at medium speed until the dough has cooled to room temperature. Do not be alarmed when the dough steams!
When dough has cooled, add the eggs one at a time. Make sure egg is incorporated before adding the next egg. Scrape down bowl as needed to ensure thorough mixing. The batter will loosen and look curdled at first. Continue to beat until mixture is shiny, thick, and smooth.
Transfer batter to a piping bag fitted with a 16mm plain round tip. Pipe 2-inch rounds on prepared baking sheet. Alternatively, use a medium cookie scoop to portion out batter. Place dough mounds at least 1 ½ inches apart.
Bake in preheated oven for 20 minutes. Lower oven temperature to 325°F and bake for another 20-30 minutes until profiteroles feel light in weight. Allow profiteroles to cool.