What do you get when you cross two coffee accompanying breakfast staples from opposing sides of the Atlantic? Nothing short of the pastry sensation that is the Cronut – a tantalising croissant-doughnut hybrid born in the Soho district of New York. French chef Dominique Ansel of Dominique Ansel Bakery is to thank for this inspired addition to the offerings of the display window.

Launched on May 10 this year and after two months of unsuccessful recipe attempts reaching double digits, the creation was finally nailed and went on sale to the hungry mouths of the Big Apple. These tempting titbits consist of a light, layered and flaky dough (similar to croissants), shaped into the familiar round of a doughnut and deep fried in grapeseed oil. They are then coated with sugar, filled with a flavoured cream and glazed, with the entire process taking no less than three days.

Unless you’ve been hiding under the proverbial foodie rock of late, you would have found it a challenge to miss this deep-fried trailblazer taking the world by storm. Popularity of these sweet sensations has resulted in the city of New York firmly in the grip of Cronut mania with famished throngs queuing for up to three hours prior to the bakery’s opening time to get their hands on the hot-property early morning sugar fix.

The global meteoric rise to fame it has experienced has been fuelled by the world collectively salivating over mouth-watering photographs and reviews spreading across social media like bindweed. Word-of-mouth, online activity and press interest has rendered this overnight triumph as the most sought after $5 snack on the planet.

Pilgrimages to this bakery have been made from all over the surrounding areas from New Jersey to Staten Island with punters procuring the pastries like they’re on commission and meandering morning queues of 200 or more becoming a daily sight.

At the moment, the only vendor of the original Cronut is Dominique Ansel bakery themselves and due to the fragility and short shelf life of these freshly made treats, they do not ship. This is of course not to say that a Cronut black-market hasn’t manifested to appease the growing demand of consumers with desire for doctored doughnuts outweighing sense and imitations selling on Craigslist for upwards of $40.

But what about the rest of us, watching this culinary craze unfold from afar with grumbling stomachs as we read yet another Cronut-related article just before lunch? For those with the time, bank balance and questionable mental stability, you could always call ahead at least two weeks in advance to pre-order you maximum of six and pop over the pond to pick them up. Otherwise, you can take the phone off the hook, roll up your sleeves, press play on a three day long Spotify list and attempt to create them at home.

But me, I’m in for the long game. I will sit and wait patiently for the original Cronut to make its way over to Britain be it in the form of inevitable franchised outlets or a lucrative deal with a supermarket chain. With hot coffee and bated breath I wait. Until then, a Krispy Kreme will have to do.