Cronut-crazy crowds line up two hours before Chef Dominique Ansel even opens his SoHo bakery, as the donut-croissant hybrid has taken New York by storm.
Ansel and his his cronut co-creator, sous-chef Anna McGorman, joined HuffPost Live's Mike Sacks Wednesday to discuss the process of crafting such a delicacy.
Ansel also described the best way to devour the pastry.
"The best way to eat it is really to cut it in half so you can see all those layers," he said. "And I like to peel them off."
For more mouth-watering advice from the cronut creators, watch the full interview at HuffPost Live.