Cronuts

Robert Cabeca owns Chocolate Crust, where he makes Doissants, which are similar to Cronuts. (WTOP/Lindsey Welling)

WTOP/Lindsey Welling

Robert Cabeca pulls trays of Doissants from the proofer where the dough rises before being deep-fried. (WTOP/Lindsey Welling)

WTOP/Lindsey Welling

The Doissants are then ready for the deep fryer where they're transformed into a fluffy pastry.(WTOP/Lindsey Welling)

WTOP/Lindsey Welling

Fresh out of the deep fryer, Robert Cabeca rolls the sides in crystallized sugar with Anise for decoration and flavor. (WTOP/Lindsey Welling)

WTOP/Lindsey Welling

The finished Doissant has a hazelnut pastry filling, Anise flavored frosting and is topped with toasted pistachios. (WTOP/Lindsey Welling)

WTOP/Lindsey Welling

The "Doissant" or "Cronut" is a croissant-doughnut hybrid. (WTOP/Kristi King)

WTOP/Kristi King

WTOP Morning Anchor Mike Moss gets ready to take that first bite of his Doissant, Chocolate Crust's version of the Cronut. (WTOP/Savannah Simons)

WTOP/Savannah Simons

WTOP Morning Anchor Bruce Alan, in the green, takes his first bite while Mike Moss describes the tasty treat. (WTOP/Savannah Simons)

WTOP/Savannah Simons

The Cronut is a pastry with characteristics of a doughnut and a croissant. (WTOP/Savannah Simons)

WTOP/Savannah Simons

If they look like they enjoyed the pastry, they did. (WTOP/Savannah Simons)

WTOP/Savannah Simons

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