I spend too much money on food and wine, so who am I to judge, but cronut-mania is nuts:
Simply enough, “it’s part croissant and part doughnut,” explains Hugh Merwin at Grub Street. But the process of making one isn’t. It is extremely difficult to take croissant pastry dough and fry it like a doughnut. To master the “sheer implausibility and engineering genius that goes into each one of these things,” says Merwin, Ansel tried about ten different recipes and learned to fry his creation in grapeseed oil at an undisclosed temperature. The cronut originally premiered in rose-vanilla, complete with Tahitian vanilla cream and rose sugar. However, at the start of June, Ansel switched the flavor to lemon maple to be “zesty” and “lighter.”[….]
There’s a second route for getting a cronut, but it’s a little shady. As with many precious items in short supply, cronuts can be purchased on the black market for up to eight times their in-shop value. As The Huffington Post reports, often the first people in line have no intention of eating the pastry confection. The $5 cronuts sell on Craigslist for up to $40. Cronut scalpers (yes, they’re really called that) Joe and Danny Bird are able to make up to $120 a day.