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.