AUTOPLAY 

Robert Cabeca owns Chocolate Crust, where he makes Doissants, which are similar to Cronuts. (WTOPLindsey Welling)
Robert Cabeca owns Chocolate Crust, where he makes Doissants, which are similar to Cronuts. (WTOP/Lindsey Welling)
Robert Cabeca pulls trays of Doissants from the proofer where the dough rises before being deep-fried. (WTOPLindsey Welling)
Robert Cabeca pulls trays of Doissants from the proofer where the dough rises before being deep-fried. (WTOP/Lindsey Welling)
The Doissants are then ready for the deep fryer where theyre transformed into a fluffy pastry.(WTOPLindsey Welling)
The Doissants are then ready for the deep fryer where they're transformed into a fluffy pastry.(WTOP/Lindsey Welling)
Fresh out of the deep fryer, Robert Cabeca rolls the sides in crystallized sugar with Anise for decoration and flavor. (WTOPLindsey Welling)
Fresh out of the deep fryer, Robert Cabeca rolls the sides in crystallized sugar with Anise for decoration and flavor. (WTOP/Lindsey Welling)
The finished Doissant has a hazelnut pastry filling, Anise flavored frosting and is topped with toasted pistachios. (WTOPLindsey Welling)
The finished Doissant has a hazelnut pastry filling, Anise flavored frosting and is topped with toasted pistachios. (WTOP/Lindsey Welling)
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Chocolate Crust now is making and selling its version of Cronut. Its dubbed the Doissant. (WTOPKristi King)
Chocolate Crust now is making and selling its version of Cronut. It's dubbed the Doissant. (WTOP/Kristi King)
The Doissant or Cronut is a croissant-doughnut hybrid. (WTOPKristi King)
The "Doissant" or "Cronut" is a croissant-doughnut hybrid. (WTOP/Kristi King)
WTOP Morning Anchor Mike Moss gets ready to take that first bite of his Doissant, Chocolate Crusts version of the Cronut. (WTOPSavannah Simons)
WTOP Morning Anchor Mike Moss gets ready to take that first bite of his Doissant, Chocolate Crust's version of the Cronut. (WTOP/Savannah Simons)
WTOP Morning Anchor Bruce Alan, in the green, takes his first bite while Mike Moss describes the tasty treat. (WTOPSavannah Simons)
WTOP Morning Anchor Bruce Alan, in the green, takes his first bite while Mike Moss describes the tasty treat. (WTOP/Savannah Simons)
The Cronut is a pastry with characteristics of a doughnut and a croissant. (WTOPSavannah Simons)
The Cronut is a pastry with characteristics of a doughnut and a croissant. (WTOP/Savannah Simons)
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If they look like they enjoyed the pastry, they did. (WTOPSavannah Simons)
If they look like they enjoyed the pastry, they did. (WTOP/Savannah Simons)
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