Stir in 1/3 cup of the water until the yeast is dissolved.

Stir in the flour and 1/4 cup of the Parmesan cheese.

Using a fork, stir in 1/3 cup cold water until all lumps are gone.

Stir in 1/4 cup of the Champagne and the cream.

Stir in 1/2 cup of the milk and bring to a simmer.

Stir in 3/4 cup of the olive oil and the vegetable oil.

Remove from oven and stir in 1/4 cup additional water.

Stir in 1/2 cup of broth and cook mixture for one minute.

Stir in the broth and 3/4 cup of oil.

Remove from heat and stir in 3/4 cup of the flour.