The Cronut of New York. Picture: Dominique Ansel Bakery

When a food craze has New Yorkers begrudgingly waiting in queues it is only a matter of time before it hits Down Under.

Forget macarons and cupcakes - the latest object of desire for those with a sweet-tooth is a cross between a croissant and a doughnut and it has captured the attention of foodies around the world, including Perth.

Since its creator, New York-based chef Dominique Ansel, unveiled the delicately decadent Cronut on May 10, social media has been filled with postings about the "most viral dessert item".

RELATED NEWS: New York foodies in grip of Cronut craze

Bakers in Australia have followed suit with their versions of Ansel's creation, but a trademark on the Cronut name means there is MoVida Bakery's Dossant in Melbourne and Adriano "Macaron King" Zumbo's Zonut in Sydney.

When The West Australian asked Ansel if he was comfortable with other bakeries attempting to re-create his Cronut (but with a different name) he said: "Ha! That'd be a bit sneaky, wouldn't it? I understand chefs draw inspiration from each other and am flattered.

"My lawyers aren't quite as amused since that would be quite illegal, I'm afraid.

"In my heart, I have faith in chefs and pastry fans alike - there is so much room for innovation in the world of pastry and so many ideas yet to be discovered.

"Unique innovation brings us all to a better place."

MoVida head baker Michael James is full of praise for Ansel and his creation. The Melbourne bakery's version, the Dossant, is sold in its hundreds each week with fillings including strawberries and cream, bacon and maple syrup, lemon curd and salted caramel. There is also a black forrest version with sour cherry custard and a dark chocolate glaze.

New York's Cronut. Picture: Dominique Ansel Bakery

Ansel will be able to see the Zonut and Dossant for himself later this year if he visits Australia.

"I have been wanting to visit for a long time. The itinerary is yet to be set - I'm open to restaurant suggestions," he said.

The rise and rise of the Cronut's popularity around the world has amazed Ansel.

"I know there's a lot of doughnut and croissant lovers out there, and hopefully when the two overlap it gives them even more pleasure," Ansel said.

"When I first tasted it, I was really fascinated by the layers - how they peel off one by one almost like a mille crepe cake.

"It's a texture that's quite unlike any other."

Each day, customers in the Big Apple flock to his eponymous bakery hoping to get their hands on at least one of the $US5 pastries, but within two hours, the Cronuts sell out.

"We've had people wait up to two hours outside the shop on a rainy day," Ansel said.

"There are those who get upset when they don't get one, and one woman who cried. And then there are the faces of those who scored one: utter happiness. I love that."

The Cronut was created to inspire his kitchen team.

"We have weekly management meetings and I always try to bring something new to the table, telling my cooks, 'It's good to challenge yourself and always come with ideas. Work harder.'

"At that particular meeting I wanted to have a doughnut with a heavy French twist on it, and out came the Cronut.

"It took about two months to perfect the execution.

"When I see the line of 50 Cronut fans out the door a good hour before we've even opened, I look at my young cooks and say, 'See, I told you so'."

Melbourne's Dossant. Picture: MoVida Bakery

Dominique Ansel Bakery makes and sells hundreds of Cronuts and that figure is "increasing daily".

"We started off with just 50, expecting it to be a new item that many would not know about. It sold out within 14 minutes of opening the doors," Ansel said.

The process of creating a Cronut takes three days but, once cooked, its short shelf life of six hours means it is best eaten immediately.

"A Cronut is not simply croissant dough that has been fried," Dominique Ansel Bakery spokeswoman Amy Ma said.

"Made with a laminated dough similar to a croissant (but with a different ratio of ingredients, different thickness, and different number of folds), the Cronut is first proofed and then fried in grapeseed oil.

"Once cooked, each Cronut is flavoured in three ways: rolled in sugar; filled with cream; and topped with glaze."

The Cronut changes flavour each month; so far there has been rose vanilla and lemon maple.

Zumbo tweeted that his Zonut flavours would change weekly. He has introduced apple crumble pie and salted caramel with mandarin sugar.

Adriano Zumbo's Zonut in Sydney. Picture: Twitter/@zumbopatisserie

The Cronut may have shone the world's spotlight on Dominique Ansel, but his bakery's menu is filled with impressive sweet treats.

"A very special person once told me: 'You never run out of ideas. Don't save them, use every one because more are coming'," he said.

"I work by that philosophy. Some ideas work better than others, but the key is to try them all.

"Once I had a dream that there was a cake that looked like a can of caviar, and woke up to create the chocolate caviar tart we have over New Year.

"Shapes, art, perfume - everything can be an inspiration.

"The menu of pastries changes every 6-8 weeks and, funny enough, the Cronut is not our best seller. It is actually a DKA - or 'Dominique's Kouign Amann' - which is a pastry from Brittany best described as a 'caramelised croissant'."

Ansel said his bakery is "ever-evolving and, at its core, French".

"This will never be a large, impersonal franchise," he said.

No confirmation yet on a Perth version ... but it's only a matter of time.

The West Australian

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