Think of everything you love about donuts, everything you love about croissants, and then how pretty much anything tastes better fried. Now imagine what it'd be like if some mad genius were to create a fried croissant-donut hybrid -- a cronut, if you will. (And you definitely will.) Now stop imagining and head to NY's Dominique Ansel Bakery, where real-life cronuts are being made right this very second. And this second. And this second. For the moment, you'll have to line up bright and early for these bad boys -- they've been selling out within minutes the first few days they've been on the market. But we taste-tested them, and you can rest assured that the icing-topped, flakey, sweet, cream-filled treats definitely "back up the hype" and are "holy sh*t good". Check out the photos and what our cronut-testers had to say, and be jealous that you're not wiping parts of one off your face right now:
Master pastry chef Dominique Ansel’s eponymous SoHo bakeshop is best known as the birthplace of the Cronut, a croissant-doughnut mash-up that attracts lines of tourists every morning. There’s a limit of two Cronuts per customer, but luckily the hybrid pastry isn’t all Ansel has in store. The shop sells bite-size fruit tarts, rich chocolate cookies, and Ansel’s other signature sweet, the kouign amann.