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?
Caramel has something universal about it. Its aroma alone is enough to awaken a shared memory: sugar slowly turning golden, that precise point between sweet and toasted, the slightly bitter note that makes it so addictive. It is one of the most recognisable flavours in pastry and, for that very reason, one of the most […]
Some desserts tell their story before you even taste them. Cacao Bean is exactly that: a mimetic reproduction of a cocoa bean—the primordial form of chocolate, the origin point of everything—that, when opened, reveals four chocolate preparations in dialogue. A completely vegan dessert, technically precise, that transforms the act of biting into a narrative about […]
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 […]
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