Provence: Mandarin and Vanilla Mille-feuille

Provence: Mandarin and Vanilla Mille-feuille

Traditionally, a mille-feuille (pronounced “meel foy”) is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream or jam are substituted. In this recipe we are using mandarin, as it is in season. For a quick dessert or afternoon tea, you might want to try this simple recipe which doesn’t take long to create.


  • 2 sheets of frozen puff pastry (thaw out for a few minutes)
  • 60 gr caster sugar
  • 3 mandarins, peeled, segmented and seeded
  • 2 tblsp fresh mandarin juice
  • 2 tblsp water
  • 1 vanilla bean, split lengthways, seeds separated
  • 250 ml double cream
  • Icing sugar to dust


  • Preheat oven to 200 degrees.
  • Line a baking tray with baking paper. Cut a sheet of pastry into four squares. Place onto a tray and place another sheet of baking paper on top. Now put a tray on top of this pastry to create a bit of weight and bake for 8 minutes. Turn the trays upside down and bake for another 5 minutes, till pastry is golden and crispy. Repeat with the other sheet of pastry.
  • Place the sugar, mandarin juice and water in a saucepan over a low heat. Add the vanilla bean and seeds. Cook till sugar is dissolved (about 3 minutes) and simmer for another 5 minutes till syrup thickens slightly. Add the mandarin and cook, stirring occasionally. The mandarin should soften within 3 or 4 minutes. Set aside to cool. Remove the vanilla bean.
  • Divide the pastry among your plates and top with cream and mandarin mixture. Place another layer of pastry on top, then a layer of cream. Top off with mandarin mixture and a dusting of icing sugar.
  • Simple but delicious!
Provence: Mandarin and Vanilla Mille-feuille
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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