Cronuts: Croissants + Donuts = Amazingness

A New York pastry chef has invented a drool-worthy creation called a cronut -- and we want one!

There's a new pastry on the food scene, and it might just ruin basically every other pastry in the history of pastries forever: the cronut. It's a hybrid of a croissant and a donut -- and it's the newest lines-around-the-block thing in New York City right now.

The impossibly delicious creation is the brainchild of French pastry chef Dominique Ansel, who serves it at his eponymous bakery in NYC. It's made up layers of croissant dough, which are deep fried (OMG) and filled with cream (double OMG), according to ABC News. Flavors will change each month, but this month's special variety is topped with rose frosting and candied rose petals. Are you drooling yet?

The treats became available barely more than a week ago, but New Yorkers are queuing up outside Ansel's place in the hopes of scoring one each morning before they sell out. And people around the country have taken notice: The Los Angeles Times is already imploring local chefs to get on board with the concept, so L.A. residents can get some of that yumminess. We wonder where else knockoffs will pop up next!

Sure, cronuts are pretty much the exact opposite of health food. And at $5 a pop, they're a pricey accompaniment to a morning latte. But if we're going to splurge, we want it to be on something as ridiculously -- nay, ludicrously -- amazing as this. Now, who's in line with us?


Alesandra Dubin is a Los Angeles-based writer and the founder of home and travel blog Homebody in Motion. Follow her on Twitter: @alicedubin.

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