'Cronut' Fever Taking New York (And The Country) By Storm

We hope you've heard of the cronut by now. This donut-croissant hybrid, created by pastry chef Dominique Ansel of Dominique Ansel Bakery, is already trademarked, despite being around for less than a month. There's a fan page for fellow cronut-lovers and cronut scalping has begun. To put it simply, people are obsessed with this creation.

For folks hoping to sample the pastry, they have to wait in line at the bakery. And they better get there early -- cronuts sell out FAST. And apparently these pastries aren't overhyped -- reports from the food world are overwhelmingly positive.

James Mulcahy of Zagat recently joined the sugar-hungry crowd waiting to get their hands on this dessert du jour. While none of them seemed particularly enthralled to be waiting in line, all of them felt that the reward would be worth it. Ansel demonstrates how the cronut is made in the video below (and also confesses that he has cronut dreams):

If you head over to Dominique Ansel and are too late for the cronuts, do not fear. Almost everything is delicious there, and we strongly recommend the "DKA."