拿破崙酥 （參考分量：10厘米×20厘米長方型千層派一塊）材料：牛奶250克，細砂糖50克，蛋黃3個，玉米粉20克，香草棒1/2支，罐頭黃桃三塊；千層酥麵糰一份，可可粉少許，糖粉少許，美國大杏仁片30克，全蛋或蛋清少許。
1）砂糖和蛋黃混合，用手動打蛋器攪打3、4分鐘至砂糖完全融化、蛋液顏色變白，然後加入玉米粉20克混合均勻； 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，小火煮開後立即關火。撈出香草棒，稍晾一兩分鐘。然後緩慢倒入蛋黃液中，邊倒邊攪拌均勻； 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分鐘後變濃稠如漿糊狀即可關火，晾涼後備用； 4）將從冰箱取出的千層酥麵糰擀開，擀成厚度為0.3CM的長方型面片。用刀裁切掉不平整的邊緣進行整型。用叉子在表面均勻的紮上小孔，以防烤時起鼓。整形好的面片放入冰箱冷凍20分鐘以上，防止烤時收縮，烤前麵皮上刷蛋液。 5）烤箱預熱200度，放中上層，烤10－15分鐘至表面金黃即可。 6）酥皮烤好晾涼，切成1020cm長方形，每層鋪蛋黃醬（罐頭黃桃切小塊加入蛋黃醬），共三層。剩餘的清酥坯搗碎混合剩餘的蛋黃醬塗在周圍，再沾上烤熟的杏仁片，表面用可可粉和糖粉裝飾，食用時可再切小塊。 Napoleon Pastry (makes one 10cm 20cm Napoleon pastry) Ingredients： Milk： 250g Caster sugar： 50g Egg yolk： 3 Cornflour： 20g Vanila stick： 1/2 Canned peach in syrup： 3 pieces Pastry dough： 1 serving Cocoa powder： a little Icing sugar： a little Almond flake： 30g Whole egg or eggwhite： a little Directions： 1)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)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)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)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 doughpiece 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)Pre-heat the oven to 200C， put the ready dough piece into the higher-medium shelf， bake for 15-20 minutes until golden; 6)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