Ricotta Gougères and tomato jelly

Preparating the tomato jelly
Heat the tomato pulp, honey and cinnamon in a saucepan.
Let simmer uncovered over low heat for 10 minutes, stirring occasionally.
Meanwhile, put the gelatine sheet in cold water.
Once cooked, mix the tomato compote with a hand blender. Add the drained gelatine.
Mix well and spread on a plate covered with well-stretched cling film.
Smooth the surface with a small spatula to obtain a thickness of approximately 2 mm.
Place in the fridge for later.

 
Preparing the Craquelin
Mix all the ingredients with a fork or your fingers.
Once you achieve a consistent mixture, spread it between two sheets of parchment paper with a thickness of 2-3 mm.
Refrigerate.
Preparing the Gougères
Preheat your oven to 160 °C.
Heat the butter, milk, water, salt and sugar in a saucepan.
Bring to the boil then lower the heat to medium/low and add the sifted flour all at once. Mix with a spatula vigorously until you acheive a paste.
Continue to mix on the plate (effectively drying it) for 2 minutes making sure to not let the paste stick.
Remove from the heat and add an egg. Whisk until smooth and consistent.
Add the second egg, and whisk. Make sure your mixture is very smooth and consistent.
Add the grated cheese and mix.
Put the dough in the Tube and pipe 20 good-sized gougères on your baking mat.
Cut out 20 craquelin discs the same size as your gougères and place them on each.
Place in the oven for 45 minutes, making sure not to open the oven door during cooking.
After 45 minutes, check through the window of your oven if your gougères are well cooked.
Take them out of the oven, wait 2-3 minutes before removing them from the baking sheet and place them on a wire rack until completely cooled.