Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper. Use a 2-inch cookie cutter and a pencil to mark circles (with a 2-inch separation) then turn the paper over.

In a medium saucepan, pour the water and add the butter pieces. Cook over medium heat until the water is boiling and the butter has melted.

Add the Matzah meal and salt and keep cooking while stirring with a wooden spoon for an additional 2-3 minutes.

Remove from heat and place the mixture into a bowl of a standing mixer fitted with the paddle attachment.

Beat on medium for about 3 minutes to cool the mixture, then slowly drizzle in the beaten eggs.

Increase the speed to medium-high and continue to beat until the eggs have been fully incorporated and you have a thick batter that slowly drizzles down the attachment. Note that the batter would probably not be smooth due to the texture of the Matzah meal.

Transfer the batter into a large piping bag fitted with a rose or a round tip and pipe at the center of each circle you marked on the parchment paper.

Bake for 25-28 minutes, then turn the oven off and allow the cream puffs to cool in the oven for about 15 minutes before removing them from the oven. Allow the cream puffs to completely cool before filling them.

To make the filling pour the heavy cream into a bowl of a stand mixer fitted with the whisk attachment, sprinkle the powdered sugar over then beat starting on low and gradually increasing speed to high until the cream is thick.

Gently fold in the pastry cream then transfer it to a piping bag fitted with the star tip.

Use a serrated knife to slice each cream puff then pipe the filling into each pastry and place the tops back.

Dust with powdered sugar and serve immediately.