Peel half of the oranges, removing the pith, and cut them into slices a few millimeters thick; set aside.
Squeeze the remaining oranges and set the juice aside.
Make a light caramel using the sugar (moistened sugar in a saucepan over heat). Stop the caramel from cooking by adding the orange juice. Leave it on the heat until the caramel has melted.
Then add the spices, the verbena (set aside a few leaves for the final assembly), and the orange slices. Let cool and steep for 2 hours.
Meanwhile, whip the cream into whipped cream. Sweeten it very lightly with powdered sugar.
Cut four 10-cm squares from each sheet of brick pastry and bake them for 3 minutes in an oven preheated to 200°C. Set aside.
On a plate, assemble the mille-feuille by starting with a layer of whipped cream, followed by a sheet of brick pastry, then two or three orange slices, then more cream, and so on, until you reach the third sheet of brick pastry.
Garnish the third and final layer with a dollop of whipped cream, some verbena leaves, and a light dusting of powdered sugar.
Serve with a fork and knife to make it easier to eat, as it’s a bit tricky with a small spoon.
Notes
To complete the presentation, you can garnish the plate with one or two physalis.