材料：牛奶250克 Milk: 250g,细砂糖50克 Caster sugar: 50g,蛋黄3个 Egg yolk: 3,玉米粉20克 Cornflour: 20g,香草棒1/2支 Vanila stick: 1/2,罐头黄桃三块 Canned peach in syrup: 3 pieces;千层酥面团一份 Pastry dough: 1 serving,可可粉少许 Cocoa powder: a little,糖粉少许 Icing sugar: a little,美国大杏仁片30克 Almond flake: 30g,全蛋或蛋清少许 Whole egg or eggwhite: a little.

    步骤：

    1）砂糖和蛋黄混合，用手动打蛋器搅打3、4分钟至砂糖完全融化、蛋液颜色变白，然后加入玉米粉20克混合均匀；

    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）将1/2根香草棒用小刀纵向刨开，刮出香草籽倒入牛奶锅中，香草棒也一起放入牛奶中，小火煮开后立即关火。捞出香草棒，稍晾一两分钟。然后缓慢倒入蛋黄液中，边倒边搅拌均匀；

    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）搅拌均匀的牛奶蛋液从新倒入锅中，小火加热，边加热边不停搅拌，大约2分钟后变浓稠如浆糊状即可关火，晾凉后备用；

    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）将从冰箱取出的千层酥面团擀开，擀成厚度为0.3CM的长方型面片。用刀裁切掉不平整的边缘进行整型。用叉子在表面均匀的扎上小孔，以防烤时起鼓。整形好的面片放入冰箱冷冻20分钟以上，防止烤时收缩，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）烤箱预热200度，放中上层，烤10-15分钟至表面金黄即可。

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

    6）酥皮烤好晾凉，切成10*20cm长方形，每层铺蛋黄酱（罐头黄桃切小块加入蛋黄酱）,共三层。剩余的清酥坯捣碎混合剩余的蛋黄酱涂在周围，再沾上烤熟的杏仁片，表面用可可粉和糖粉装饰，食用时可再切小块。

    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