Combine all ingredients and mix with a spatula or wooden spoon until a thick paste forms.
Place between two sheets of baking paper and roll it out so that it is approximately 2mm in thickness. Place in the fridge until required.
The Almond Diplomat Cream
Hydrate the gelatine in a bowl of cold water and set aside.
In a saucepan over medium heat, slowly bring the milk, vanilla and almond essence to a boil.
Meanwhile, whisk together the egg yolk, cornflour and sugar.
Remove the milk from the heat and pour onto the egg yolk mixture. Whisk quickly, then pour back into the saucepan. Whisk continuously as you reheat the mixture. Once it starts to boil, continue to whisk for 30 seconds then remove from the heat.
Strain the liquid from the gelatine and whisk it into the hot custard along with the butter. Transfer into a container. Cover with plastic wrap so that the plastic wrap is touching the surface of the mixture (this will prevent a skin from forming) and refrigerate overnight or until completely cool.
The next day (or once chilled), beat the custard with an electric mixture until smooth. In a separate bowl beat the cream until stiff peaks form. Fold the cream into the custard then transfer into a piping bag fitted with a large star-shaped tip.