Mix flour, butter, icing sugar, eggs, and almond powder until the dough forms. Chill for 30 minutes, roll out, and cut to size. Bake at 160°C (320°F) for 15-20 minutes. Cool completely.

In a pan, cook sugar, glucose, and water until golden. Remove from heat. Carefully add butter, salt, and warm cream. Cool slightly and keep the mixture pourable.

Soak gelatin sheets in cold water. Heat cream and sugar, then add hazelnut paste and white chocolate. Stir in gelatin until dissolved. Cool slightly.

Soak gelatin sheets in cold water. Heat sugar, cream, and water in a pan. Remove from heat. Add gelatin, and stir in milk chocolate. Cool to 35°C (95°F) before glazing.

Heat milk and sugar. Stir in hazelnut paste and Stab2000. Cool, churn in an ice cream machine, and freeze.

Whip egg whites with sugar until soft peaks form. Mix yolks and hazelnut paste, then fold into the meringue. Sift in flour and gently fold. Spread in a tray and bake at 170°C (338°F) for 10-12 minutes. Cool, then cut into elegant shapes for decoration.

Mix icing sugar, flour, cocoa powder, egg whites, and melted butter. Chill the batter, then spread thinly on a silicone mat. Bake at 160°C (320°F) for 8-10 minutes. Shape while warm for an artistic effect.

For assembly: Place the shortcrust base at the bottom of the mould. Spread a thin layer of salted caramel and freeze for 30 minutes. Pour hazelnut cream over the caramel layer and freeze overnight.

For glazing: Unmould the frozen entremet. Place on a wire rack and pour the milk chocolate glaze at 35°C.

For decorating: Place a rectangle of hazelnut sponge cake on top. Add toasted hazelnuts, almond flakes, and chocolate tuile. Sprinkle crumbles for extra texture.

For the final touch: Place a quenelle of hazelnut ice cream on a small bed of crumble.