Preheat the oven to 200°C: Place a small pan in the bottom of the oven.
Prepare the choux dough: Place 200ml water, 4 tsp sugar and 85g unsalted butter into a large saucepan and heat gently until the butter has melted.
Add the flour: Turn up the heat to medium and add 115g flour and a pinch of salt at once.
Mix the dough mixture: Remove from the heat and mix until a smooth paste is formed. Once the mixture comes away from the sides of the pan, place in a large bowl. Leave to cool for 15 mins.
Add eggs to the mixture: Mix in the eggs, one at a time, until the mixture is smooth and has a soft dropping consistency.
Pipe the dough into small balls: Lightly butter a large baking sheet. Using a piping bag and a 1cm wide nozzle, pipe the dough into small balls evenly across the baking sheet.
Place the baking sheet into the oven: Before closing the oven door, pour some water into the pan previously placed in oven. This helps to create more steam in the oven for a better rise. Bake for 25-30 mins, or until golden-brown.
Remove from the oven and turn the heat off: Place a hole at the base of each profiterole with a toothpick or skewer. Place back onto the sheet with the hole in the upwards and return to the oven for five minutes to dry out the inside.
Prepare the cream filling: For the filling, lightly whip the cream with the yuzu juice until soft peaks form. When the profiteroles are completely cooled, use a piping bag to pipe the cream into the profiteroles. Set aside.
Prepare the matcha glaze: Whisk 1 egg white, 220g powdered sugar, 2 tsp matcha green tea powder, ¼ tsp salt, ¼ tsp vanilla extracts together. Whisk in a little water if needed until you reach the desired consistency. Dip the top half of the profiteroles into the glaze and return them to the rack until the glaze sets.
Place the profiteroles in a pyramid shape: Add dragées or sprinkles to add a festive flare reminiscent of a Christmas tree.
