Preheat oven to 370F
In a small pan, melt unsalted butter and add crushed chili. Cook for 2 minutes or until fragrant. Strain chili butter into creme fraiche and add powdered sugar. Mix and cover with plastic wrap and let cool in the fridge
In a bowl, combine orange marmalade, cream and orange juice until smooth. Set aside.
Slice brie in half lengthwise and set aside. Make egg wash and set aside. Remove pie shells from tins and flatten. Spread half of the orange cream mixture into the middle of each pie shell and place brie on top.
Carefully fold over the edges of the pie shell over the brie, leaving a space for the brie to peek out of in the center.
Brush egg wash over each gallet and bake for 20 minutes. Brie will be melted and slightly browning on top.
While the gallets are baking, bring out the creme fraiche mixture from earlier and whip in powdered sugar until stiff peaks form, do not over whip.
Once gallets are done baking, top with infused creme fraiche mixture, red currants/berries and mint. Serve.