King Cake with Red Bean Filling (Galette des Rois aux Haricots Rouges) by @hervecuisine

1h10

8 servings

🥐

2

Puff pastry

🫘

400 g

Red beans

🍎

100 g

Apple sauce

🍬

100 g

Whole cane sugar

🪵

1 tsp

Cinnamon

🫚

1 pinch

Ground ginger

🍦

1 tsp

Vanilla

🥚

1

Egg

🧂

Fleur de sel

1

Fève

💧

Water

  1. Blend

    Blend the red beans with the spices, whole cane sugar, a little fleur de sel and the apple sauce to obtain a smooth cream.

  2. Transfer

    Transfer the cream into a piping bag.

  3. Prepare the egg with a little salt for the egg wash.

  4. Roll

    Roll out the puff pastry and keep it chilled until the last moment.

  5. Using the piping bag, spread the cream generously and evenly over the puff pastry.

  6. Place

    Place the fève into the cream.

  7. Brush

    Brush a little water on the edges of the pastry.

  8. Cover

    Cover with the second disc of puff pastry, pressing to seal the two pastries together at the edges.

  9. Put

    Put the cake in the freezer before tracing the pattern with a knife blade, as it is firmer and easier to work with.

  10. Trim

    Trim the edges neatly.

  11. Trace a diamond pattern on top with the knife blade, and make small notches around the border.

  12. Brush

    Brush the top with the egg wash using a pastry brush, once or twice for a darker finish.

  13. Bake

    Bake for 40 minutes at 180°C.

King Cake with Red Bean Filling (Galette des Rois aux Haricots Rouges) by @hervecuisine

1h10

8 servings

🥐

2

Puff pastry

🫘

400 g

Red beans

🍎

100 g

Apple sauce

🍬

100 g

Whole cane sugar

🪵

1 tsp

Cinnamon

🫚

1 pinch

Ground ginger

🍦

1 tsp

Vanilla

🥚

1

Egg

🧂

Fleur de sel

1

Fève

💧

Water

Preparation Steps

  1. Step 1/13

    Blend the red beans with the spices, whole cane sugar, a little fleur de sel and the apple sauce to obtain a smooth cream.

    🫘Red beans
    🪵Cinnamon
    🫚Ground ginger
    🍦Vanilla
    🍬Whole cane sugar
    🧂Fleur de sel
    🍎Apple sauce

  2. Step 2/13

    Transfer the cream into a piping bag.

    🫙Piping bag

  3. Step 3/13

    Prepare the egg with a little salt for the egg wash.

    🥚Egg
    🧂Fleur de sel
    🥣Mixing bowl

  4. Step 4/13

    Roll out the puff pastry and keep it chilled until the last moment.

    🧈Puff pastry (all butter)
    🥖Rolling pin

  5. Step 5/13

    Using the piping bag, spread the cream generously and evenly over the puff pastry.

    🧈Puff pastry (all butter)
    🫙Piping bag

  6. Step 6/13

    Place the fève into the cream.

    Fève (trinket)

  7. Step 7/13

    Brush a little water on the edges of the pastry.

    💧Water
    🧈Puff pastry (all butter)
    🖌️Pastry brush

  8. Step 8/13

    Cover with the second disc of puff pastry, pressing to seal the two pastries together at the edges.

    🧈Puff pastry (all butter)

  9. Step 9/13

    Put the cake in the freezer before tracing the pattern with a knife blade, as it is firmer and easier to work with.

    🧈Puff pastry (all butter)
    🔪Knife

  10. Step 10/13

    Trim the edges neatly.

    🧈Puff pastry (all butter)
    🔪Knife

  11. Step 11/13

    Trace a diamond pattern on top with the knife blade, and make small notches around the border.

    🧈Puff pastry (all butter)
    🔪Knife

  12. Step 12/13

    Brush the top with the egg wash using a pastry brush, once or twice for a darker finish.

    🥚Egg
    🖌️Pastry brush

  13. Step 13/13

    Bake for 40 minutes at 180°C.

    🧈Puff pastry (all butter)

Composition

Ingredients

Types

Grains, Dairy, Legumes, Fruit, Sweetener, Spices, Eggs, Other, Liquids

Ingredients

Puff pastry, Red beans, Apple sauce, Whole cane sugar, Cinnamon, Ground ginger, Vanilla, Egg, Fleur de sel, Fève, Water

Notes

Puff pastry (pre-rolled sheets, all-butter puff pastry, all butter), Red beans (azuki ideally, otherwise cooked red beans from a jar or can), Egg (for the egg wash, mixed with a little salt), Fleur de sel (a little, mentioned in the voice-over, amount not given), Fève (traditional charm hidden inside the cake, trinket), Water (brushed on the edges to seal the two pastry discs together)

Allergens

Milk, Gluten, Eggs

Dietetics

Dietary regimen

Nut-Free, soy-free, Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 42g, Fat: 13g, Fiber: 4g, Sugars: 16g

Nutritional Information

Minerals

Sodium: 180mg, Iron: 1.2mg, Potassium: 220mg, Calcium: 30mg

Vitamins

Vitamin B1 (Thiamine): 0.1mg, Folate: 30mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Piping bag, Pastry brush, Knife, Rolling pin, Mixing bowl

Appliances

Blender, Oven, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Epiphany, Galette des Rois

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Creamy

Flavors

Sweet, Spiced, Cinnamon, Vanilla, Ginger

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Baked cake : 2-3 days (in the fridge,covered or in an airtight container), Unbaked assembled cake : 1-2 months (in the freezer,wrapped well, bake from frozen adding a few extra minutes), Baked cake : same day, up to a few hours (at room temperature,away from heat, best eaten fresh)