How do I make the filling in pain aux raisins / danish pastry 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.
A few things that I think will solve your problem.


Use powdered sugar instead of granulated.  I find that makes for a much smoother end product and a silkier mouth feel.
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.
Add another egg (or just an extra yolk). This will create a thicker end product and allow it to set harder at the end.
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.