The “cronut craze” has taken off rapidly and is driving countless New Yorkers to rise early and wait hours for a bite. What’s a cronut? It is a cross between a croissant and a doughnut (AKA a fried croissant with a hole) and the new “it” pastry. Copycats are sprouting and scalpers, yes scalpers, are profiting by delivering them for a cool $100 each. All of this at the hands of Frenchman, Chef Dominique Ansel. Born just north of Paris, Ansel has left his mark in kitchens around the world. Now the goods from his self-titled bakery are on the verge of overshadowing another trendy French treat, macarons. If he starts making mini cronuts, he may win that battle for sure. Guess we’ll have to wait and see.