The Cronut features a delectable hybrid of the French croissant and the all-American doughnut (Niko Triantafillou / Serious Eats NY).

The Cronut—a delectable hybrid of the French croissant and the all-American doughnut—debuted on May 10 at Dominique Ansel Bakery, based in New York City. Fox News reported that the pastry sold out in just 35 minutes on the day it made its public debut and has consistently sold out daily before noon. Since the Cronut's creation, news of the new dessert spread across New York like wildfire, eventually reaching the West Coast, where Angelenos are now dying to taste the pastry for themselves.

Created by Executive Pastry Chef Dominique Ansel—a Paris native and named one of the “Top 10 Pastry Chefs in the United States” in 2009 by Dessert Professional Magazine—this newest dessert features a pastry in the shape of a doughnut with dough that is similar to the texture and taste of that used to make croissants.

The process of creating the Cronut is a unique one in of itself. The pastry comprises several soft layers of croissant dough, which are deep fried then filled with a light, Tahitian vanilla cream (or with any other flavor of the month), rolled in sugar, adorned with a rose-flavored glaze and decorated with candied rose petals, according to the L.A. Times. Similar to a croissant, the Cronut’s exterior is slightly crispy but the interior is light and flaky; like a doughnut, this pastry features a sweet filling and a sugar coating. Both the glaze and candied rose petals increase the aesthetic appeal of the pastry, while giving it an additional crunch.

Ansel admits that creating the Cronut was no easy feat. It took him about 10 tries over a two-month period to determine the exact formula for the dessert, but, as the constant demand proves, the numerous hours spent perfecting the recipe were well worth it.

Indeed, the winding lines outside of Ansel Bakery—and the outrage when there is a Cronut shortage—demonstrate the newest dessert’s popularity. Each Cronut costs $5, but the price does little to deter individuals from waiting in long lines or placing pre-orders (customers are actually limited to ordering only six Cronuts at a time). The pastry is only a few weeks old, but so far, “Cronut Mania” is showing no signs of dwindling. In fact, the dessert has already gained so much attention that Ansel trademarked the Cronut name in the U.S. For those who don’t have access to the Cronut, Cronut.org provides the perfect solution — the self-proclaimed “home for Cronutophiles” allows individuals to virtually experience the Cronut if they haven’t gotten their hands (or teeth) on one yet.   

So is the Cronut replacing the cupcake on the dessert scene? Critics, dessert fanatics and foodies have yet to tell. But in the meantime, Ansel Bakery will continue to churn out more than 200 fresh Cronuts daily and its creator plans to keep the dessert innovative with the addition of monthly flavors and other novelties. Next up for the Cronut: the pastry will be featuring “Lemon Maple” and “Dulce de Leche” flavors for the months of June and July, respectively.

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