- Sift the flour and salt into a large mixing bowl and make a well in the centre. Pour in the water, then whisk gently using a balloon whisk to avoid lumps. When all the water is incorporated beat well until smooth. Transfer to a saucepan and cook over a low heat, stirring continuously for 1 – 2 minutes. Remove from the heat, spoon the mixture into a bowl and leave to rest for 1 hour.
- Heat the oil. Roll small rolls of dough and form a twist or plait of about 8 cm, fry in the hot oil till golden brown. Remove and place on kitchen towel and season with salt. Serve hot with the cheese sauce.
- For the sauce, add the onion, garlic, bay leaf and thyme to the cream. Bring to the boil and leave to infuse for 15 min. Remove the ingredients from the cream. Continue to cook the cream until reduced down to 700ml. Take off the heat, add the gouda and cheddar and stir to incorporate. Whisk in the cream cheese and season with a pinch of white pepper and a splash of Worcestershire and Tabasco sauce. Garnish with fresh chopped herbs.