SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
On dates such as Easter, the pastry shop becomes an ideal setting for technique and art to coexist. Inspired by the iconic Fabergé eggs, this Easter Egg is born, a proposal that combines precision, contrast of flavors and great creative freedom in its finish.
This recipe features two key technical components:
We know our community is full of talent and innovation. That’s why this recipe is presented step-by-step, so you can easily recreate it in your pastry lab. But the most exciting part? The decoration is yours to personalize—experiment with shapes, arrangements, patterns, and colour palettes.
This Fabergé-inspired egg is more than just a technical challenge: it’s an invitation to craft your own edible jewel.
Will you dare to try it?
Some flavours don’t need a calendar. They just need to appear for everyone to know what time of year it is. In Catalonia, and much of Europe, chestnuts are exactly that: the sensory marker of autumn, the aroma that announces shorter days and the approach of Christmas. This Chestnut and Pear Flower is the work […]
There are desserts that one hardly dares to touch. The Paris-Brest is one of them: praline, hazelnut and choux pastry, a formula so perfect that any intervention seems like a betrayal. And yet, it is precisely its iconic character that makes it the ideal candidate for a technical reinterpretation. This Paris-Brest 2.0 is the creation […]
There are desserts built from flavor and desserts built from memory. This Chocolate, Orange and Orange Blossom Bar belongs to the second category: a winter dessert of classic flavors—dark chocolate, ginger, orange and orange blossom—that evokes those combinations European pastry has perfected over generations, but reinterpreted with a contemporary technical construction of five perfectly assembled […]
938 666 094
sosa@sosa.cat