After Chow Bella fried up some of the ever popular Cronuts™ a few weeks back, we have had our ears to the ground, waiting to see who would attempt this trendy treat locally.

The Cronut™ craze has slowly trickled outside of New York, from Dominique Ansel Bakery, into neighborhood bakeries around the world. For those not in the pastry loop, a Cronut™ is the love child of a doughnut and a croissant. It boasts multiple fluffy layers like a croissant, yet is fried up with love like a doughnut. Filled with cream, dredged in sugar, and topped with a glaze, Cronuts™ are the latest guilty pleasure for pastry lovers -- no matter what you call 'em (since Ansel apparently has the rights to the name).

For those not able to travel to New York City and wait on line for hours, a few Valley pastry chefs are frying up their version of the treat, for your tasting pleasure.