Philadelphia, meet your cronut

A WABC FYI Philly segment producer eats our Swiss Cro-Creme

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.

A batch of Swiss Cro Creme Cronuts rise overnight at Swisshaus Bakery

Much like anyone who wants to get one, the croissant dough rises early and forms an orderly line...

Swiss Cro Cremes Cronuts in the deep fryer at Swisshaus Bakery

... which, unlike these Cro-cremes, never reaches 325 degrees thanks to some hot oil.

Swiss Cro Cremes Cronuts are rolled in cinnamon sugar at Swiss Haus Bakery

Next they're hand-rolled in cinnamon sugar.

A baker at Swiss Haus Bakery pipes custard into a Swiss Cro Creme Cronut

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.

The FYI Philly crew films the making of Swiss Cro Creme Cronuts at Swiss Haus Bakery

Pro tip: Want to skip the line? Show up with your own camera crew. Works every time.

The Swiss Cro Cremes with a vanilla glaze at Swiss Haus Bakery

Once the morning news producer yells "Cut!", the pastries are glaze-capped to resemble a cronut the Swiss Alps.

The inside of a Swiss Cro Creme Cronut at Swiss Haus Bakery

Finally you're ready to take action, and maybe even take a bite out of crime.

Can't get enough of these tasty croissant/donut hybrids? Check out more Cronut knock-offs around the world on our interactive Cronut- (and Cronut impostor-) finding map!