Combine the milk with the oil and a pinch of salt and place over medium-high heat. When it starts boiling, remove the saucepan from the heat and add the flour. Place back on the heat and stir until the ingredients are combined and the dough pulls away from the sides of the saucepan.
Let the dough cool slightly and add the eggs one by one, beating with an electric mixer after adding each egg.
With two spoons, form balls of dough and bake them at 180º for about 25 minutes. Then, remove from the oven and let cool.
To prepare the cream, bring the milk with the cinnamon and lemon peel to a boil, then set aside for an hour. Next, strain the milk to filter out the sugar, egg yolks and cornstarch.
Place over low heat, stirring slowly until it begins to thicken.
Cut open the profiteroles with kitchen scissors, fill them with the cream and drizzle with melted chocolate.
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