Oh em gee, what do you get when you put two of the most delectable morning pastries together? Cronut!!!
Run, don’t walk, to Dominque Ansel’s Bakery in SoHo, NYC to grab yourself this croissant/doughnut hybrid. And this is no ordinary cronut, it is tossed in sugar, then filled with Tahitian vanilla ganache, and finally finished with a rose glaze and crystallized rose petals. What?! Please let a pastry chef in Chicago copy this so I can eat this for breakfast, lunch and dinner!