Ingredients

Crust

• 1 pack or 2 1/4 teaspoons dry, active yeast 
• 5 Tablespoons sugar 
• 1/2 cup warm, heavy, whipping cream
• 7 Tablespoons butter, room temperature 
• 2 cups all-purpose flour 
• 1 egg 

Filling

• 4 Tablespoons light corn syrup 
• 3 Tablespoon water 
• 3 teaspoons vanilla extract 
• 1 1/2 cups sugar 
• 16 Tablespoons butter 
• 1 egg 
• 1 1/2 cup flour 

Topping

• flaky sea salt 
• powdered sugar

Instructions

Preheat Wolf Convection Steam Oven on Proof Mode.

Crust

In a small cup or bowl, combine yeast, 1 tablespoon sugar, and warm cream. Set aside for about 5 minutes, or until the yeast starts to froth on top. 

In stand mixer, cream together room-temperature butter and sugar until combined - light and fluffy with no lumps.

Add eggs, flour, and yeast mixture and combine on low speed. Increase speed to knead the dough for 5 minutes or until the dough starts to pull away from the side of the bowl. Scrape sides of bowl, as needed, and continue to mix to ensure all ingredients combine thoroughly.

When dough is done mixing, press into 9"x13" baking pan and place in the oven on Proof Mode for 30 minutes. 

Filling

Whisk together corn syrup, vanilla, and water. 

In mixer, cream together butter and sugar for about 3 minutes with paddle attachment, then add the egg, scraping the sides of bowl to fully combine. 

Again, scraping down sides to combine, slowly add a little flour and the corn syrup mix, alternating until both are gone and the mix looks like a softened cream cheese consistency.

Remove proofed crust from oven.

Add filling to the crust and use a spatula for a smooth, even layer.

Finishing

Place in oven and turn to Convection Humid Mode at 325°F for 25 minutes or until you start to see a light browning on top of the filling. The center of the filling will still be soft.

Remove from oven and let cool to room temperature for about 1 hour. Optionally refrigerate for 20 additional minutes to help firm up for cutting if necessary.

Cut and plate with flaky sea salt and powdered sugar.