Preheat the oven to 400F.

Add the milk, butter and salt to a saucepan set over medium heat, bring to a simmer.

Add the flour and stir vigorously with a wooden spoon until the mixture comes together to form a ball and has fully pulled away from the sides of the pan.

Transfer to the bowl of a stand mixture and allow to cool slightly.

With the mixer on medium speed, add the eggs one at a time, waiting to add another until the previous one has been fully incorporated. Mix in cheese, herbs, and pepper.

Spray two cookie sheets with nonstick spray. Spoon the mixture into either a gallon size Ziploc bag or a large piping bag. Cut the tip off and pipe into 1 1/2-inch mounds about 2 inches apart. (conversely, you can drop rounded tablespoon of dough and use a finger to smooth out any peaks).

Bake the gougères for 30 minutes, rotating the pans halfway through. Serve hot or warm.