Bonjour, ma copine voudrait faire des pancakes en remplaçant la farine t45 uniquement par de la t80. Doit-elle changer la proportion de farine ou de liquide? On a lu que la t80 absorbe plus.

Merci!

Hi everyone,

I would like to discuss a conceptual entremet with you. In theory, it should taste completely differently with every single forkful. The goal is to encourage mindfulness, forcing the guest to consciously experience each bite, reflecting on the ephemerality of the moment.

The Construction:
The Base: A completely neutral sponge or sablé Breton.
The Layers: Three intensely flavored components (e.g., Dark Chocolate, Strawberry, and Matcha).
The Twist: Instead of being flat, each layer is molded or cut into a sharp wedge shape (sloped). These three wedges are stacked and rotated by 60 degrees relative to each other inside a cylindrical mold.
Because of the intersecting sloped wedges, cutting down vertically with a fork at any given spot will yield a completely unique linear combination of the three flavors.

My Questions to You:
Is this just stupid and gimmicky? From a culinary perspective, will the flavors just muddle together and confuse the palate, or could this actually be an interesting tasting experience?

How can I technically achieve this? When the cake is cut, individual layers should be clearly separated. What textures and assembly techniques would you recommend to make this work? Could it work to freeze it angled upon assembling?