In LA they call 'em crullants. In Chicago, doughssants. And at Center City's Swisshaus Bakery, they go under the alias Swiss Cro-cremes. They also go fast, because in reality, these hot, fried, cinnamon-rolled, custard-flooded fists of flaky French pastry are cronuts, the copyrighted donut-croissant hybrid invented by NYC's Dominique Ansel Bakery
So, before his lawyers pull them from the shelf, witness evidence of your new favorite buttery breakfast hybrid and go judge for yourself.
Much like anyone who wants to get one, the croissant dough rises early and forms an orderly line...
... which, unlike these Cro-cremes, never reaches 325 degrees thanks to some hot oil.
Next they're hand-rolled in cinnamon sugar.
Once they've cooled a bit, they're piped full of vanilla custard in a controlled stabbing motion by a woman rumored to have once murdered a cupcake.
Pro tip: Want to skip the line? Show up with your own camera crew. Works every time.
Once the morning news producer yells "Cut!", the pastries are glaze-capped to resemble
a cronut the Swiss Alps.