Make pistachio praline and crisp melt: Caramelize sugar until amber, stir in toasted pistachios, spread to cool and grind into praline. Melt white chocolate and mix in praline plus feuilletine, spread thinly in cake ring; chill to set.

Bake almond–pistachio sponge: Whisk the whole egg, egg white, icing sugar and pistachio powder; fold in flour and melted butter. Spread in lined pan and bake at 180 °C for ~10–12 minutes. Cut a disc matching the entremet ring.

Pistachio mousse: Gently melt pistachio paste with white chocolate over a bain‑marie. Bloom gelatin, stir into warm paste, then fold whipped cream beaten with caster sugar until light and airy.

Assembly & freeze: In a chilled cake ring, place the praline crisp base. Pipe or spoon mousse to about 70% height, then place sponge disc on top. Cover with remaining mousse. Freeze completely.

Mirror glaze: Prepare syrup of sugar, glucose and water; dissolve gelatin; pour over chopped white chocolate and condensed milk; blend into a smooth glossy glaze with color and optional praline. Chill to ~35–40 °C.

Glazing & finishing: Unmold frozen entremet, place on rack over tray, pour glaze in one fluid motion to coat evenly. Transfer to praline crisp base, garnish with chopped pistachios. Chill to set before serving.