材料：牛奶250克 Milk: 250g,細(xì)砂糖50克 Caster sugar: 50g,蛋黃3個(gè) Egg yolk: 3,玉米粉20克 Cornflour: 20g,香草棒1/2支 Vanila stick: 1/2,罐頭黃桃三塊 Canned peach in syrup: 3 pieces;千層酥面團(tuán)一份 Pastry dough: 1 serving,可可粉少許 Cocoa powder: a little,糖粉少許 Icing sugar: a little,美國大杏仁片30克 Almond flake: 30g,全蛋或蛋清少許 Whole egg or eggwhite: a little.

    步驟：

    1）砂糖和蛋黃混合，用手動(dòng)打蛋器攪打3、4分鐘至砂糖完全融化、蛋液顏色變白，然后加入玉米粉20克混合均勻；

    Combine then whisk the egg yolks and caster sugar for 3-4 minutes until the sugar is fully melted and the mixed liquid turns to white, then add in 20g cornflour and mix well;

    2）將1/2根香草棒用小刀縱向刨開，刮出香草籽倒入牛奶鍋中，香草棒也一起放入牛奶中，小火煮開后立即關(guān)火。撈出香草棒，稍晾一兩分鐘。然后緩慢倒入蛋黃液中，邊倒邊攪拌均勻；

    Pour the milk into a little saucepan. Vertically cut the vanilla stick, pick out the vanilla seeds and add into the saucepan, also add the vanilla stick in. Heat this saucepan over small-heat;take away the saucepan from the heat when the milk is just boiling, pick out the vanilla stick and cool the milk for 1-2 minutes;then slowly pour and stir this milk into the whisked liquid egg yolk（made in step 1）;

    3）攪拌均勻的牛奶蛋液從新倒入鍋中，小火加熱，邊加熱邊不停攪拌，大約2分鐘后變濃稠如漿糊狀即可關(guān)火，晾涼后備用；

    Pour the mixed yolk-milk into the saucepan once again, then heat over samll-heat and keep on stiring;after about 2 minutes, when the liquid turns to be thicker starchiness then turn off the heat and cool this thicker yolk-milk;

    4）將從冰箱取出的千層酥面團(tuán)搟開，搟成厚度為0.3CM的長方型面片。用刀裁切掉不平整的邊緣進(jìn)行整型。用叉子在表面均勻的扎上小孔，以防烤時(shí)起鼓。整形好的面片放入冰箱冷凍20分鐘以上，防止烤時(shí)收縮，烤前面皮上刷蛋液。

    Take out the pastry dough from the fridge, roll out into a rectangled piece with the thickness of 0.3cm, trim the edge. Use a fork, evenly make some little holes on the dough piece surface so that it won't be convex when baking;put the dough piece back to the fridge, freeze for more than 20 minutes （also could prevent to be convex when baking）. Before baking, brush some whisked egg on the dough piece surface;

    5）烤箱預(yù)熱200度，放中上層，烤10-15分鐘至表面金黃即可。

    Pre-heat the oven to 200C, put the ready dough piece into the higher-medium shelf, bake for 15-20 minutes until golden;

    6）酥皮烤好晾涼，切成10*20cm長方形，每層鋪蛋黃醬（罐頭黃桃切小塊加入蛋黃醬）,共三層。剩余的清酥坯搗碎混合剩余的蛋黃醬涂在周圍，再沾上烤熟的杏仁片，表面用可可粉和糖粉裝飾，食用時(shí)可再切小塊。

    Cool the baked pastry then cut into 10*20cm rectangled pieces;spread the peach-mayo（chopped canned peach mix with mayo） on each piece layer by layer （total 3 pieces （layers） for one Napoleon pastry）;crush the rest pastry, mix with the rest peach-mayo and then spread this mix around the the layered pastry, and stick on some baked almond flakes;finally, dust some cocoa powder and icing sugar on the pastry's surface for decoration;and before serving, you can further cut this ready Napoleon pastry into smaller pieces if you need. Finish