Start with the cookie dough: Cream the butter and mix in the sugar.

Add cake flour and almond powder, mixing gently.

Divide the dough into two portions; mix cocoa powder into one and green tea powder into the other.

Roll out both doughs and refrigerate for 30 minutes to 1 hour.

Prepare the choux dough: Heat butter, milk, water, salt, and sugar until boiling.

Turn off the heat and sift in cake flour, mixing thoroughly.

Return to low heat and cook for 2–3 minutes to gelatinize the starch.

Cool the dough slightly, then gradually mix in eggs.

Pipe the choux dough into desired shapes on a baking tray.

Spray water generously over the choux dough.

Cut the chilled cookie dough with a cookie cutter and place on top of the choux dough.

Bake at 200°C for 15–20 minutes. Do not open the oven door during baking.