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I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between.

The recipe here describes the filling as frangipane, yet when I make it, it is not as jelly like as I would like, and ends up being quite soggy.

I would describe the filling I am expecting to make as more like vanilla custard, with a kind of jelotine texture.

Any help would be appreciated.

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A few things that I think will solve your problem.

  1. Use powdered sugar instead of granulated. I find that makes for a much smoother end product and a silkier mouth feel.
  2. Cream the butter and sugar together first and then add the nuts and other ingredients. This will add some fluffiness as the creamed butter/sugar mixture will allow it hold a little more air.
  3. Add another egg (or just an extra yolk). This will create a thicker end product and allow it to set harder at the end.
  4. add almonds to a custard filling recipe. You can side step your entire problem by picking out a pudding or custard recipe that fits what you want and adding course chopped almonds to it, or on top of it. It ain't authentic but it works every time.

Also: A link I found that most closely resembles the way I make it, that might help you out.

  • Thanks sarge_smith, I'll give those tips a try next time! – cjroebuck Mar 10 '11 at 9:52
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That is called 'pastry cream'. In yotuve, look for 'pastry cream by Gretchen's bakery'. Hope that helps.

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