Hybrid confectionaries are all the craze right now, but I suggest you hold onto your hats for this one: Nutella cronut holes. Naturally, like their croissant-free counterparts the donut, cronuts would also have leftover doughy bits to create the characteristic circular shape. But to amp up the already spectacular treat, pastry chef Dominque Ansel (creator of the cronut) is debuting Nutella cronut holes to celebrate the hazelnut spread's 50th anniversary.
Starting on Monday, May 19, the Nutella-stuffed croissant-donut hybrid holes will be available for mass consumption at Ansel's New York City bakery. After they've run out, it might be a gluttonously good idea to cross the street and give Eataly's new Nutella bar a visit for some confectionary crepes.