Galette Des Rois With Sweet Azuki Bean Puree Filling

© Bean Beat

Ingredients

The filling needs preparation time in ADVANCE due to soaking (at least 6 hours, best overnight) and cooking the beans (about 1 hour). 

• 250 g dried Azuki beans (= small red beans) /or small white beans
  (Tipp: Azuki beans are usually available in organic shops and/or Asian shops. In some shops you may also find pre-cooked, canned Azuki beans.)
• 175 – 250 g sugar (or use your preferred type of sweetening)
• 1 pinch of salt
• 400 g ready-made puff pastry, 2 x 30 cm ø
• 1 egg yolk, whisked (vegan option: soy cream)
• 1 big dried bean

Instructions

Preparation:

1. Rinse the Azuki beans and soak them in cold water overnight, or at least 6 hours.
2. After soaking, start to precook the beans. This is the traditional way of cooking to remove some bitterness: Rinse the beans again, put them in a pot, fill it with cold water and bring it to boil. Once it’s boiling, reduce the heat to medium low and continue to cook for 3-5 minutes. Use a colander to drain to discard the cooking water. Transfer the drained beans back to the same pot. Repeat the process (step 2) again.
3. Now bring the beans to boil again with fresh water and let them simmer (covered) for about 45 min to 1 hour until they are tender enough to crush with fingers. Check the water level occasionally to make sure that the beans are submerged in water. Add some water as needed. When the beans are soft enough, remove the pot from the heat. 

Instructions:

1. Pour off the water of the cooked beans, put the beans again in a pot and add half of the sugar to it. Heat the mixture over a medium heat, stirring to dissolve the sugar. Gradually add the remaining sugar and the pinch of salt and mix everything well again. When the bean mixture no longer separates from the spoon, transfer the whole thing to a baking dish to cool. For a particularly fine bean puree, you can puree the bean mixture with a blender.
2. Divide the puff pastry into two even portions. Roll out each portion and cut out two circles, each 30 cm ø and about 3 mm thick. 
3. Put one circle on parchment paper and spread the bean puree evenly on it, leaving 3 cm free around the edge.
4. Hide the dried bean in the bean puree.
5. Brush the free edge lightly with water, then cover with the second pastry circle. Press the blunt side of a knife blade along the edge to seal.
6. Put in the fridge for about 30 min to 1 hour.
7. Preheat the oven to 200° C.
8. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern with the tip of a knife, then brush with the whisked egg yolk or soy cream.
9. Bake for 25 minutes until crisp and golden.

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