Le Burgundy‘s new pastry chef, Stéphane Tranchet, has created a striking cylindrical bûche de Noël.

The sleek dessert features delicate orange-almond sponge cake, a cherry compote, liqueur-infused amaretti and dark chocolate cream.

It is dusted with white chocolate and silver powder and encased in a lace-like dark chocolate shell adorned with shapes of Christmas trees.

Chef Tranchet, who took over as chef pâtissier at the five-star Paris hotel in April of this year, previously worked as sous-chef to Christophe Michalak at the Plaza Athénée.

Available (pre-orders only) at Le Burgundy, 6-8, rue Duphot, 75001 Paris

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Photo: © Le Burgundy Paris