杏仁拿破仑酥

拿破仑酥（参考份量：10厘米×20厘米长方型千层派一块）材料：牛奶250克，细砂糖50克，蛋黄3个，玉米粉20克，香草棒1/2支，罐头黄桃三块；千层酥面团一份，可可粉少许，糖粉少许，美国大杏仁片30克，全蛋或蛋清少许。

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；

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；

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；

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。

5）烤箱预热200度，放中上层，烤10－15分钟至表面金黄即可。

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。

NapoleonPastry

(makesone10cm*20cmNapoleonpastry)

Ingredients：

Milk：250g

Castersugar：50g

Eggyolk：3

Cornflour：20g

Vanilastick：1/2

Cannedpeachinsyrup：3pieces

Pastrydough：1serving

Cocoapowder：alittle

Icingsugar：alittle

Almondflake：30g

Wholeeggoreggwhite：alittle

Directions：

1)Combinethenwhisktheeggyolksandcastersugarfor3-4minutesuntilthesugarisfullymeltedandthemixedliquidturnstowhite，thenaddin20gcornflourandmixwell;

2)Pourthemilkintoalittlesaucepan.Verticallycutthevanillastick，pickoutthevanillaseedsandaddintothesaucepan，alsoaddthevanillastickin.Heatthissaucepanoversmall-heat;

Takeawaythesaucepanfromtheheatwhenthemilkisjustboiling，pickoutthevanillastickandcoolthemilkfor1-2minutes;

Thenslowlypourandstirthismilkintothewhiskedliquideggyolk(madeinstep1);

3)Pourthemixedyolk-milkintothesaucepanonceagain，thenheatoversamll-heatandkeeponstiring;

Afterabout2minutes，whentheliquidturnstobethickerstarchinessthenturnofftheheatandcoolthisthickeryolk-milk;

4)Takeoutthepastrydoughfromthefridge，rolloutintoarectangledpiecewiththethicknessof0.3cm，trimtheedge.Useafork，evenlymakesomelittleholesonthedoughpiecesurfacesothatitwon'tbeconvexwhenbaking;

Putthedoughpiecebacktothefridge，freezeformorethan20minutes(alsocouldpreventtobeconvexwhenbaking).Beforebaking，brushsomewhiskedeggonthedoughpiecesurface;

5)Pre-heattheovento200C，putthereadydoughpieceintothehigher-mediumshelf，bakefor15-20minutesuntilgolden;

6)Coolthebakedpastrythencutinto10*20cmrectangledpieces;

Spreadthepeach-mayo(choppedcannedpeachmixwithmayo)oneachpiecelayerbylayer(total3pieces(layers)foroneNapoleonpastry);

Crushtherestpastry，mixwiththerestpeach-mayoandthenspreadthismixaroundthethelayeredpastry，andstickonsomebakedalmondflakes;

Finally，dustsomecocoapowderandicingsugaronthepastry'ssurfacefordecoration;

Andbeforeserving，youcanfurthercutthisreadyNapoleonpastryintosmallerpiecesifyouneed.Finish