Bring the milk, saffron, butter, and salt to the boil in a large pan. Slowly add 160g of flour and stir over a low heat until the dough comes free of the base of the pan.
Leave to cool and add three eggs. Season to taste with salt, pepper, and nutmeg.
Add 120g of cheese. Take a tablespoon-sized quenelle of the mixture and cook at 160°C in a fryer.
Sauté the onions, garlic, and vegetables in olive oil.
Finely chop the rosemary and thyme, and add to the mixture. Add the tomato puree and then deglaze with white wine.
Add the peeled and fresh tomatoes. Next, cover and leave to simmer over the lowest heat for around an hour.
Thoroughly mix the salsa using a hand blender and set to one side.
Before serving, add some finely chopped basil and capers (together with balsamic vinegar if wished).
Spoon the salsa onto a plate.
Place the freshly fried choux pastry puffs on top and garnish with a drizzle of olive oil and a basil leaf.
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