Watch out cupcakes, marshmallows, meringues - apparently the next big dolce trend has arrived and it come in the form of a hybrid mix.
Part donut, part croissant, the Cronut is the work of the New York baker Dominique Ansel and they're causing quite a stir across the city.
It's like some sort of sweet dessert love child and ever since New York Grub Street broke the news of these fluffy little delights New Yorkers have been flocking to buy them.
Ansel's bakery in Soho reportedly sold out of their first batch of 50 in 20 minutes and have been baking and selling 200 every day ever since.
The technique involves frying the pastry dough of a croissant before rolling it in sugar just like a doughnut. The finished shape is then filled with flavored creams.
We guess from the popularity online and just how quick these desserts are spreading like we could be looking at the new kind of sweets for 2013.