A Doughnut and a Croissant Had a Love Child, and It's Called a Cronut

Dominique Ansel
Now that the cupcake craze is over (maybe), we may have found its replacement.

Meet the Cronut. Hello, lover.

If you haven't guessed, it is half croissant, half doughnut. Invented by Dominique Ansel Bakery in New York City, it's made from pastry dough that has been proofed, fried, tossed in sugar, then filled with Tahitian vanilla cream--because Jesus loves us. Finally, the fluffy beauty is finished with a rose glaze and crystallized rose petals.

Here's the bakery's tips for eating a cronut:

1. Cut with a serrated knife to avoid crushing the delicate layers.

2. Eat immediately, as they have a short shelf life (about six hours).

3. You can either eat a cronut all in one bite, or peel off the layers one by one (think: mille crepe cake)!

Now we just need to start begging OC chefs to bring the sweet monstrosity here. Pretty pleeeeease?

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