Pre-heat the oven to 200C fan forced and line two baking trays with baking paper.
In a medium saucepan, heat the water and butter, stirring, until the butter melts and the mixture comes to the boil.
Remove the pan from the heat and add the flour then use a wooden spoon to stir the mixture until it comes away from the sides and forms a ball in the middle.
Transfer the dough into the bowl of an electric mixer and with the beater running, add the eggs one-at-a-time, beating well between each addition. Keep beating until the mixture is thick and glossy.
Spoon the mixture into a piping bag fitted with a large (2cm) round nozzle. Pipe rounds (3-4cm) onto the baking paper leaving at least 3cm between each one.
Bake for 15 minutes and then swap the trays and bake for a further 15 minutes or until puffed and golden. Turn the oven of and open it a tiny bit then leave the trays in to dry. Take the trays out of the oven and transfer the profiteroles to a wire rack to cool.
To make the cream filling, whip the cream, vanilla bean paste and caster sugar, until stiff peaks form. Spoon it into a piping bag fitted with a small round tip and chill until ready to serve the profiteroles.
To serve, either cut each roll in half and pipe the filling in or poke a small hole in the bottom of each one and pipe the cream in. Pile them up on a serving tray.
Make up the Royal Icing to a drizzle consistency and pour over the top of the stack then sprinkle with grated white chocolate, icing sugar and Soft Sugar Pearls.