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NEW YORK CITY — There are a few things Utahns will stand in an endless line for: Krispy Kreme donuts, Trader Joe's groceries, and In-N-Out burgers, to name just a few.
New Yorkers have something as well — the cronut, the unholy and apparently unbelievably delicious union of the croissant and the donut. The new breakfast pastry is the creation of chef Dominique Ansel, and it has people literally weeping when they can't get one, according to some of his tweets.
Perhaps this is how the zombie apocalypse starts.
The dessert was revealed less than two weeks ago when a batch of 50 was baked up and served to the guests at the Dominique Ansel Bakery in Manhattan. Those who partook went wild for the flaky crispy concoction and soon, batches of 200 were selling out before 9:30 a.m., according to the Mail Online.
"A lot of people ask me why we don't just do more?" Ansel told the Mail Online. "I'm a big fan of quality over quantity ... It takes a lot to ensure all our other pastries are up to par with standards as well."
Specially formulated croissant-like dough is made, shaped into a donut, and then, like all good things, deep fried. Vanilla cream filling and rose-flavored sugar top off this month's version of the snack. But Ansel plans to introduce another flavor each month, starting with lemon maple. Bakers around the world have already taken note, and Ansel told the Mail that he has already filed for a patent for the bakery's "protection."
The baker said there were many experimental versions of the treat he went through in order to find the right one, as well as a secret temperature for the grape-seed oil in which the dough is fried.
How do people describe the taste?
"'There's an element of the éclair about it, with the vanilla cream inside, which isn't too sweet, allowing the rose icing to provide the sugar hit alone," said Tamara Abraham to the Mail Online. "They are insanely addictive - mine disappeared in microseconds. I could have devoured the box."
Insanely addictive? Zombie apocalypse, for sure.
