Healthier Galette des Rois 2025 with Red Beans

Steps

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1. 1
   Blend the cooked red beans with whole cane sugar in a food processor until smooth and creamy.
   ≈1:00
2. 2
   Add sea salt and the warm spices (cinnamon, ginger, nutmeg, and cloves), mixing well.
   ≈1:11
3. 3
   Stir in the unsweetened apple purée to add complementary fruity notes.
   ≈1:19
4. 4
   Add the vanilla extract and mix until fully combined. Transfer the filling to a piping bag.
   ≈1:26
5. 5
   Whisk the whole egg with a pinch of salt to create an egg wash for glazing.
   ≈1:55
6. 6
   Place one puff pastry sheet on a work surface and pipe the red bean filling in an even layer, keeping clear of the edges. Place the hidden charm (fève) in the centre.
   ≈2:21
7. 7
   Cover with the second pastry sheet, gently press the edges to seal, and carefully expel any air pockets between the layers.
   ≈2:38
8. 8
   Freeze the galette for 15 minutes (optional but recommended) to firm up the pastry and aid rising in the oven.
   ≈2:53
9. 9
   Remove from the freezer and trim the edges with a sharp knife to create neat circles, being careful not to crush the pastry layers.
   ≈3:06
10. 10
    Gently score decorative patterns on the surface with a sharp knife, making shallow cuts that do not penetrate all the way through.
    ≈3:25
11. 11
    Brush the egg wash evenly over the surface, avoiding the cut edges to allow the pastry to rise evenly.
    ≈3:39
12. 12
    Optional: Re-freeze briefly and apply a second coat of egg wash for extra golden colour, or proceed directly to baking.
    ≈3:46
13. 13
    Bake in a preheated oven at 180°C for 40 minutes until the surface is golden brown and the pastry has puffed up beautifully.
    ≈3:57
14. 14
    Remove from the oven and let cool slightly before slicing into eight portions. The pastry should be crispy while the filling remains tender and soft.
    ≈4:05