The latest craze in the pastry world is Cronuts, a combination of a flakey croissant and a donut.
It was invented, and is only sold, at Dominique Ansel Bakery in Manhattan. The lines are usually out the door as people clamor to get their hands on one of the unique pastries.
French pastry chef Dominique Ansel said he struggled to get the right recipe for his creation, as he had to go through 10 recipes to adjust time and temperature. It's a delicate pastry, requiring just the right amount of time and heat to cook.
Ansel deep fries the croissant dough and fills it with Tahitian vanilla cream. Then, he gives it a rose glaze and covers it in rose sugar.
They have even trademarked the word "Cronut," expecting many people will try to imitate it after learning of its success. They are $5 each and are limited to six per person.
Ansel's staff is even working overtime to keep up with the demand, and some are being treated badly, as ravenous customers lash out their anger on them when they run out.
He tweeted, "It is not okay to flip off our baristas because we are out of cronuts. Wtf!"
On Wednesday he also tweeted that there was a line of 50 people outside the bakery by 7 a.m.
Each month, the come up with a new flavor. This month is Rose Vanilla, next month is Lemon Maple with lemon maple glaze and maple syrup cream.
Cronuts made their first national television appearance on the Today Show, where the hosts marveled at how delicious they were.