Put water and sliced butter in a large heat resistant bowl (22cm diam. or more), and microwave uncovered for 3 minutes at 600W. Prepare to add 1/4 teaspoon of potato starch. dd the potato starch when water and butter come to a boil. Extend microwave time if the water and butter are taking longer to boil. Remove the bowl. Mix together the rest of potato starch and powdered green tea with a spatula. Put the uncovered bowl in the microwave again for 1 minute at 500W. Add beaten egg. Stir carefully, checking the condition of the batter. Add the rest of eggs gradually. Scoop the batter with the spatula; if it slowly drips from the spatula, you have the right consistency. If you were to scoop half of batter with a spatula, it should take around 5 seconds for all the batter to drip back into the bowl. If you reach this consistency before using all the eggs, feel free to stop adding eggs Line the baking tray with aluminum foil. Pour the batter into a bag with a 1cm round opening and squeeze 10 separate portions onto the tray. Bake in the oven for 30 to 35 minutes at 200°C (392°F) While is still hot, remove the puffs from the foil and allow to cool. Cut the top part with a knife and squeeze in the custard cream with tea.