Begin whipping your whipping cream using an electric mixer, you will need to whip it until there are stiff peaks formed. Then, place in the fridge and allow to firm up.
Next, on a medium heat, add your butter, milk, water and sugar into a pan and bring to a boil.
Then turn your heat down to low, add your flour and fold in for two or three minutes until combined. Cook until excess moisture is has evaporated, you don't want loose/wet dough.
Transfer your hot dough into a mixing bowl and use an electric mixer to beat the dough for just under a minute, until the dough is warm to touch but no longer hot. Then slowly add your eggs one at a time as well as your vanillin.
Next add your dough into a piping bag, and lightly brush some water over a lined baking tray. Begin to pipe one-two inch circles, dab your finger in some water and press down lightly on any peaks the dough has created.
Bake in an oven that has been pre-heated at 430F for ten minutes. Then lower the heat to 320F and bake for an additional twenty five minutes. Careful not to open the oven whilst cooking, and to only take out when perfectly baked. An underbaked noon khamei will collapse immediately.
Remove your whipped cream from the fridge. After your profiteroles have cooled, poke a small hole in the bottom of each one using a toothpick. Load up your whipped cream into a piping bag and fill each profiterole.
Place them in the fridge overnight before serving. Serve by dusting over powdered sugar and pistachio shavings.