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Karam HakkouPâtissier
ENDE

Portfolio

Creations

Chocolate, entremets, cakes and sugar art. Each piece is a step in a continuous pursuit of excellence.

Sixteen hand-painted chocolate bonbons in a gridChocolate

The Bonbon Collection

Pistachio praline and dried marinated figs with white chocolate and coffee ganache. Chocolate leaves very little room for error.

Peach and basil tartlet on chocolate pate sucreeEntremets & Tarts

Peach & Basil Tartlet

A dessert built around one ingredient, created for a client with a particular love for peaches.

Lemon, vanilla and ginger entremets with a yellow glazeEntremets & Tarts

Lemon, Vanilla & Ginger Entremets

Design is more than decoration. Lemon takes the lead, ginger arrives a few seconds later.

Two tier white wedding cake with red and white rosesCakes

Wedding Cake with Roses

Sometimes elegance is not about adding more. It is about knowing what to leave out.

Pulled and blown sugar showpiece with a butterflySugar Art

Pulled & Blown Sugar Showpiece

Created while preparing for the International Three-Country Pastry Competition. Perfection was never the goal. Progress was.

Petits fours and cherry pralines on a mirrorChocolate

Petits Fours & Pralines

Handcrafted pralines and elegant petits fours from the Three-Country competition in Freiburg.

Blue speckled dome bonbonsChocolate

Blue Dome Bonbons

(Placeholder) Speckled dome bonbons with a crunchy praline layer and a soft ganache.

Marzipan frogs with red tonguesMarzipan

Marzipan Figures

Playful marzipan characters modelled by hand for the competition.

Layered petits gateaux with piped creamCakes

Layered Petits Gâteaux

(Placeholder) Chocolate layers, a fruity base and a piped white chocolate cream.