New Yorkers are going absolutely berserk over the cronut.
If you haven't heard of it, the cronut is a hybrid croissant-doughnut pastry from Dominique Ansel Bakery in SoHo. The $5-a-pop treat regularly sells out within just a half-hour of the bakery's opening.
With demand so high for cronuts right now, pastry chef Dominique Ansel was kind enough to take some time out of his hectic schedule and show us how he makes his popular pastry :
Produced by William Wei
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