Prepare the almond sponge base: Mix almond flour, powdered sugar, all-purpose flour and a pinch of salt. In another bowl, whip egg whites with granulated sugar until stiff peaks form. Gently fold the dry ingredients into the meringue. Spread the batter in a baking tray and bake until set. Once cool, cut out two discs.

Prepare the praline croustillant: Melt milk chocolate and praline paste over a water bath. Stir in the feuilletine flakes and melted butter. Spread the mixture over the almond sponge discs and refrigerate until firm.

Make the dark chocolate mousse: Hydrate gelatin in cold water. Heat whole milk and vanilla extract then pour over chopped dark chocolate to make a ganache. Stir in the gelatin and let cool slightly. Whip heavy cream to soft peaks and fold into the ganache.

Make the coffee white chocolate mousse: Hydrate gelatin in cold water. Heat a portion of heavy cream then dissolve instant coffee, sugar and vanilla; pour over chopped white chocolate and mix until smooth. Stir in the gelatin. Once cool, whip the remaining heavy cream to soft peaks and gently fold into the coffee ganache.

Assembly: Place a praline-coated almond sponge disc in the bottom of a ring mold. Pipe or spoon the dark chocolate mousse over the sponge and freeze until set. Add the second sponge disc and cover with coffee white chocolate mousse. Freeze overnight.

Decoration: Unmold the entremet, smooth the sides if needed and dust with cocoa powder or garnish with chocolate shavings. Let the dessert thaw in the refrigerator before serving.