Preheat the oven to 425 F/220 C.
In a medium sized saucepan over medium low heat add the milk, sugar, salt and butter until the fat dissolves and the mixture starts to simmer.
Add all the flour to the milk mix and immediately stir vigorously with a wooden spoon to avoid lumps forming. A soft dough and a film should form in the bottom of the pan. Continue cooking and stirring often with the spoon for about 3 minutes.
Transfer the dough to the bowl of the stand mixer with the paddle attachment and let it cool for 2-3 minutes. Meanwhile, beat the eggs until there are no streaks of egg white.
Turn on the mixer and add ¼ of the beaten eggs at a time. When the dough has absorbed the eggs, add more. You might not need to add all of the egg mixture: before adding the final portion, check your dough. You are looking for a glossy, smooth texture that creates a V shaped trail when it falls off the paddle. If you achieve this before adding the complete egg mixture, do not add more. If not, use the whole quantity.
Transfer the choux dough to a pastry bag and line one baking sheet with parchment paper. On the back of the parchment, draw 30 1.2 inch diameter circles, spaced 1 ½ inches apart from each other.
Pipe the dough on top of the drawn circles. Top each one with a craquelin circle.
Take the profiteroles to the oven and reduce the temperature to 375 F/190 C. Bake for 30 minutes, until the profiteroles have risen and are golden brown. After the first 20 minutes of the bake, rotate the pan quickly. Turn off the oven and leave them inside with the door closed for 5 minutes. Then leave them inside for another 10 minutes with the door halfway open. Take to a cooling rack and allow to cool completely.