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Cronut Craze: The Making of the Trendy Pastry

Cronuts in Chicago
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DNAinfo/Jackie Kostek

BUCKTOWN— Fact: bakeries across Chicago have gone cronut crazy.

The trendy pastry — a mashup between croissants and doughnuts — has been trademarked by NYC-based baker Ansel Dominique, but that hasn't stopped the rest of the country from cashing in on the doughy goodness.

Vincent Colombet, one of the head chef's at La Boulangerie and owner of Cook Au Vin, said making cronuts is a difficult process, one that would be tough for the average at-home baker to master.

Curious about how to make the delightful pastry? Watch Colombet in action here.