Coco's colossal cro-nut venture

The cro-nut, a croissant-doughnut hybrid, has been gaining momentum around the world since its creation in May by New York chef Dominique Ansel. Now Clifton Hill bakery Cavallini is selling its own version. Robert Coco, owner and baker at Cavallini, has been refining a recipe to replicate Ansel's own cro-nut. ''We don't want to steal the name,'' he says, ''so we've called it the New Yorker.''

Explaining that it is not as simple as taking croissant dough and shaping it into a doughnut, Coco has ''worked and tested the dough to try to perfect what we think it is''. He has not tried the American original but if this is anything to go by, expect a crunchy, layered dough filled with lemon curd and creme patisserie finished with a sugar glaze and topped with a crumble mix. Delicious.

It's sugary, crunchy creaminess and they are best eaten in the first five hours after being cooked. Cavallini will have the New Yorker on sale in limited supply for the next three weekends - from 10am Friday, Saturday and Sunday until August 4 at $4.90 each. If they do well, he'll change the flavour (but unfortunately not the kilojoule content).