1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a saucepan, combine water, butter, and salt. Bring to a boil.

3. Add flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan. Let cool slightly.

4. Beat in the eggs one at a time until the dough is glossy and smooth.

5. Transfer dough into a piping bag fitted with a round or star tip.

6. Pipe circles in three sizes (small, medium, large) to stack as trees.

7. Bake for 20–25 minutes until golden brown. Cool completely.

8. Divide cream into two bowls. Add vanilla and 1/4 cup powdered sugar to one; matcha and 1/4 cup powdered sugar to the other. Whip both to stiff peaks.

9. Transfer each whipped cream to separate piping bags.

10. Assemble the trees by stacking one large, one medium, and one small puff, piping cream between each layer.

11. Top with a swirl of green cream and a small cookie star. Dust with powdered sugar and serve.