From the gooey chocolate cream oozing from its middle, to the soft, glazed croissant pastry and glistening sugar sprinkles on this doughnut-shaped creation, it is easy to see how the cronut caught the world's eye.
The sinful synergy, a croissant-doughnut hybrid injected with sweet filling, has become the world's most sought-after pastry. And in Hong Kong, just like in its birthplace New York, it's already a sell-out.
My taste expectations were quite low, but when I had one I was blown away.
Swissbeck bakery on Hollywood Road in Central started selling the fusion food last month after commissioning all three of its German pastry chefs to make the difficult Franco-American union. Ken Li, manager at Swissbeck, says: "Every day the staff kept trying until the recipe was perfect. Only then did we launch it."
The bakery has since sold 100 cronuts a day at HK$30 a piece, six days a week, normally selling out by lunchtime. It offers original, white chocolate, blueberry, strawberry, lemon and chocolate varieties.
"People go crazy for cronuts," Li says. "Once you've tried them, you just want to eat more."
Swissbeck plans to sell the dessert for the next six months to see if the appetite holds.