Beth Paiva, Pastry Chef
Paiva studied at the California Culinary Academy in 2000 because
of her love for baking and pastries. Upon graduation, Beth went
straight to work at Seascape Resort in Aptos, CA as a Pastry Chef.
After a year at the resort, Beth took a month off to travel to Europe
and to study European pastries. Beth currently works at Beckmann's
Bakery as a Cake Decorator.
2 cups half & half
4 T. butter
a pinch of salt
1/2 cup CHAUCER'S Olallieberry
3 oz. sugar
3 egg yolks
2 oz. sugar
2 oz. cornstarch
2 baskets of strawberries
2 cups of blueberries
1/2 cup of CHAUCER'S Olallieberry
1/2 cup sugar
1. Prebake 2 pie crusts
until golden brown and set aside.
2. In a saucepan, mix
the half & half, butter, salt, Olallieberry Wine and 3 oz. sugar
together and bring to a boil.
3. In a large bowl mix
the egg, egg yolks, sugar and cornstarch together.
4. While whisking the
egg mixture, slowly add the hot half & half mixture until completely
5. Pour mixture back into
sauce pan and slowly whisk over medium heat.
6. Once mixture comes
to a boil, whisk quickly for about 1 minute.
7. Pour the custard into
the 2 pre-baked pie crusts.
1. Cut tops of strawberries
and cut into 4 pieces.
2. Mix all ingredients
together and put topping onto both pies. Chill and serve or serve