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.
Best Answer
A few things that I think will solve your problem.
Also: A link I found that most closely resembles the way I make it, that might help you out.