A French pastry chef has successfully trademarked his donut-croissant hybrid in the US as buzz around it soars.
New York-based Dominique Ansel received a trademark for his creation that is sold in his city bakery.
The cronuts have the traditional shape of donuts and are deep-fried and filled in the same way, but the dough used resembles the delicate pastry layers of a croissant.
The creation has gone wild in the US with Fox 5 News, Vogue and CNBC among the many media outlets covering the ‘delights’ of Ansel’s creation.
Business at Ansel’s New York bakery has boomed as a result, with daily queues outside the shop as consumers line up to sample the cronut for themselves.