1) Mix sugar and egg yolks, beat with a manual egg beater for 3 or 4 minutes until the sugar is completely melted and the color of the egg liquid turns white, then add 20 grams of corn flour and mix evenly;

< p>2) Spread 1/2 vanilla stick lengthwise with a knife, scrape out the vanilla seeds and pour them into the milk pot. Put the vanilla stick into the milk together, bring to a boil over low heat and then turn off the heat immediately. Remove the vanilla sticks and let them dry for a minute or two. Then slowly pour into the egg yolk liquid, stirring evenly while pouring;

3) Pour the evenly stirred milk and egg liquid into the pot again, heat over low heat, stir continuously while heating, about 2 minutes later When it thickens like a paste, turn off the heat and let it cool for later use;

4) Roll out the puff pastry dough taken out from the refrigerator into a rectangular sheet with a thickness of 0.3cm . Use a knife to cut off the uneven edges and reshape them. Use a fork to prick holes evenly on the surface to prevent them from rising when baking. Place the shaped dough sheet in the refrigerator for more than 20 minutes to prevent shrinkage during baking. Brush the dough with egg wash before baking.

5) Preheat the oven to 200 degrees, place the middle and upper layers, and bake for 10-15 minutes until the surface is golden.

6) Bake the puff pastry and let it cool, cut it into 10*20cm rectangles, spread mayonnaise on each layer (cut canned yellow peaches into small pieces and add mayonnaise), make three layers. Mash the remaining crispy dough and mix it with the remaining mayonnaise and spread it around, then dip it in the roasted almond slices. Decorate the surface with cocoa powder and powdered sugar. You can cut it into small pieces when eating.