Mini Profiteroles with Matcha Green Tea Cream

For the Choux Pastry

1. Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat, ensuring butter is fully melted.
3. Remove from heat and immediately add the sifted flour all at once. Stir vigorously with a wooden spoon until a ball of dough forms that pulls away from the sides of the pan.
4. Return the pan to low heat and continue to cook, stirring for 1-2 minutes, to dry out the dough slightly. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Gradually add the beaten eggs to the dough, a little at a time, mixing thoroughly after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape but soft enough to pipe.
6. Transfer the choux pastry to a piping bag fitted with a round nozzle. Pipe small, walnut-sized mounds onto the prepared baking sheet, leaving some space between them.
7. Bake for 15 minutes at 200°C (390°F), then reduce the oven temperature to 180°C (350°F) and bake for another 10-15 minutes, or until the profiteroles are golden brown and puffed. Do not open the oven door during baking. Turn off the oven and leave the profiteroles inside with the door slightly ajar for 5-10 minutes to dry out, then remove and cool completely on a wire rack.

For the Matcha Green Tea Cream

1. In a cold bowl, whisk the heavy cream, powdered sugar, and matcha powder together until stiff peaks form. Be careful not to overwhisk.
2. Transfer the matcha cream to a piping bag fitted with a small round tip.

For the White Chocolate Glaze

1. Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the white chocolate and let it sit for 2 minutes.
2. Stir until the chocolate is completely melted and smooth. Let the glaze cool slightly until it thickens to a pourable consistency.

Assembly

1. Once the choux buns are completely cool, make a small hole in the bottom of each with the tip of a knife or a piping nozzle.
2. Pipe the matcha green tea cream into each profiterole until full.
3. Dip the top of each filled profiterole into the cooled white chocolate glaze, allowing any excess to drip off.
4. Arrange on a serving platter and serve immediately, or chill until ready to serve.