1. Preheat the oven to 350°F (175°C). Line a 10×15-inch rimmed baking sheet with parchment paper, lightly grease the paper, and set aside. Place your silicone dome molds on a flat tray that fits in the freezer so they’re ready for assembling later.

2. Make the pistachio sponge. In a large heatproof bowl, whisk together the 3 eggs and 1/2 cup (100 g) granulated sugar. Set the bowl over a pan of gently simmering water and whisk until the mixture feels just warm and the sugar has mostly dissolved. Remove from the heat and beat with a hand mixer for 5–7 minutes, until pale, thick, and tripled in volume.

3. In a separate bowl, whisk the flour, finely ground pistachios, baking powder, and salt. Sift this mixture over the whipped eggs in two additions, gently folding after each addition until almost combined.

4. In a small bowl, stir together the milk, melted butter, and vanilla extract. Drizzle this mixture around the edge of the batter and gently fold just until no streaks remain. Pour the batter onto the prepared pan and spread it into an even thin layer.

5. Bake the sponge for 10–12 minutes, or until lightly golden and it springs back when touched in the center. Let the sponge cool completely on the pan, then use a round cutter to stamp out 8 circles that fit the base of your dome molds. Reserve the circles for assembly and snack on the scraps.

6. Make the pistachio praline crunch. Line a small baking sheet with parchment. In a small saucepan, combine 1/3 cup (65 g) sugar and 1 tablespoon water over medium heat. Cook without stirring until the syrup turns a deep amber color. Immediately stir in the 1/2 cup (70 g) chopped pistachios, then quickly pour the mixture onto the parchment and spread it out. Let it cool completely until hard.

7. Once the praline is firm, break it into pieces and crush it in a food processor or with a rolling pin to small bits. Transfer to a bowl and stir in the 2 tablespoons melted butter and 1 cup (40 g) crushed wafer cookies until you have a sandy, crunchy mixture. Press a thin layer of this praline crunch onto one side of each sponge circle. Set the praline-topped circles aside.

8. Prepare the dark chocolate mousse. Place the chopped dark chocolate in a heatproof bowl. Warm 1/4 cup (60 ml) of the heavy cream just until steaming, then pour it over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy; set aside to cool slightly.

9. In a separate bowl, whip the remaining 1 cup (240 ml) cold heavy cream to soft peaks and refrigerate. In another heatproof bowl, whisk together the 2 egg yolks and 2 tablespoons sugar. Set this bowl over a pan of simmering water and whisk constantly for 3–4 minutes, until the mixture thickens, lightens, and reaches about 160°F (71°C). Remove from the heat and whisk in the vanilla and pinch of salt.

10. Whisk the warm yolk mixture into the melted chocolate until smooth. Gently fold in the whipped cream in two additions, using a spatula and taking care not to deflate the mixture. You should have a silky, light mousse.

11. Assemble the domes. Spoon or pipe the chocolate mousse into each dome cavity, filling them about two-thirds full. Tap the mold on the counter to remove any air bubbles. Place one sponge circle, praline side facing down into the mousse, on top of each cavity and press lightly until the mousse rises to the edges and the bottoms are level. Scrape away any excess mousse. Cover the molds and freeze until very firm, at least 4 hours or overnight.

12. Make the pistachio whipped ganache. Place the white chocolate and pistachio paste in a heatproof bowl. In a small saucepan, heat the 1/2 cup (120 ml) heavy cream just to a simmer, then pour it over the chocolate. Let sit for 1 minute, then add the vanilla, pinch of salt, and a drop or two of green food coloring if using. Whisk until completely smooth. Press plastic wrap directly onto the surface and refrigerate until thoroughly chilled, at least 2 hours.

13. When cold, whip the pistachio ganache with a hand mixer on medium speed just until it thickens and holds soft peaks. Do not overwhip or it can become grainy. Keep the whipped ganache chilled until you’re ready to decorate.

14. Prepare the chocolate mirror glaze. In a small bowl, sprinkle the powdered gelatin over 3 tablespoons cold water and let it bloom for 5–10 minutes. In a medium saucepan, combine 1/2 cup (120 ml) water, 1 cup (200 g) sugar, and 1/2 cup (160 g) light corn syrup. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

15. Whisk in the 1/2 cup (120 ml) heavy cream and sifted cocoa powder until the mixture is smooth and glossy. Remove from the heat and stir in the bloomed gelatin until completely dissolved. Strain the glaze through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool, stirring occasionally, until it thickens slightly and reaches about 90–95°F (32–35°C), warm but not hot to the touch.

16. Glaze the frozen domes. Place a wire rack over a rimmed baking sheet. Remove the frozen domes from the molds and set them on the rack, rounded side up. When the mirror glaze is at the right temperature, pour it generously over each dome in one smooth motion, letting the excess drip off until the domes are evenly coated and glossy. Let the glaze drip for 5–10 minutes.

17. Use a small offset spatula to transfer each glazed dome to a serving base, such as a cookie round or small gold cake board. Press the chopped roasted pistachios around the base of each entremet so they form a neat crunchy ring.

18. Make the apricot topping. In a small saucepan or microwave-safe bowl, combine the 1/2 cup (160 g) apricot jam with 2 tablespoons hot water. Warm just until the jam loosens into a smooth, shiny glaze, then let it cool slightly so it is thick but spoonable.

19. Pipe a small swirl or dollop of pistachio whipped ganache onto the top center of each glazed dome. Spoon a little of the cooled apricot glaze onto the center of the ganache on each entremet to create a jewel-like finish.

20. Transfer the finished Pistachio Praline Entremets to the refrigerator and let them thaw gently for 2–3 hours before serving. The mousse should be cool and set but no longer frozen solid, and the sponge and praline layers should be pleasantly tender and crunchy.