Use a pastry cutter to cut the brick pastry into 36 circles. Brush half of the pastry circles with honey, sprinkle with a touch of honey and then top with a second pastry round.
Heat a non-stick frying pan and add a little nut oil. Fry the brick pastry rounds for one minute.
For the pastry cream: place the milk in a pan, add the orange water and bring to the boil.
Whisk together the eggs, 100g of sugar and the flour.
Once the milk is boiling, slowly pour it into the egg mixture and mix gently. Return this mixture to the pan and bring to the boil. Cook for 3 minutes, stirring continually.
Pour into a bowl, allow to cool and then cover with cling film before placing in the fridge to chill.
Whisk the cream and fold into the cooled pastry cream.
For the orange drizzle: zest the orange.
Place the white balsamic in a pan, add the vanilla seeds, orange zest, 5 spice powder and bring to the boil.
Reduce to a syrup then remove from the heat and allow to cool.
Top 6 of the pastry rounds with the pastry cream. Add a second layer of pastry and then another layer of cream. Top with a third pastry round and serve with a drizzle of the 5 spice syrup.
«This dish can also be made using puff pastry instead of brick pastry.»
An exotic mille-feuille dish made with orange water and brick pastry, served with a Moroccan 5 spice drizzle