We start by placing the milk with the butter and a pinch of salt in a saucepan over the fire. When it boils, we remove the saucepan from the fire and we add the flour at once. We put it back on the fire and stir the mixture, until the dough comes off the walls of the container.
Let the dough cool a little and we add the eggs one by one, beating with the electric rods after each addition. With the help of two spoons, we make balls with the dough and bake them at 180º for about 25 minutes. We take the tray out of the oven and let it cool.
In order to prepare the creamThe night before, to give it more flavor, we boil the milk with the cinnamon and the lemon peel, leaving it to infuse overnight. Then, strain the milk and melt 200 g of sugar into it, add the 6 egg yolks and the cornstarch.
We place on the fire and add little by little the rest of the milk (without the cinnamon and the lemon peel) and let it all boil, always stirring. We open the profiteroles with kitchen scissors, we fill them with the cream and sprinkle them with ground sugar.