People stand in line for the famous cronut, which is a cross between a donut and a croissant. The cronut was invented by chef Dominique Ansel for his New York bakery but now you can make it at home, if you have the time. The recipe is being released as part of Ansel's cookbook "Dominique Ansel: The Secret Recipes" release. The book isn't set for release until October 28th but Good Morning America got a little sneak peek and the recipe will blow your mind.

It takes 3 days to make these little gems and a truck load of butter. Two days before you actually make the cronut you prepare the ganache, butter block and pastry dough. One day before you make what is called the laminate. Then the day of you cut and fry the dough, make your glaze and assemble. Broken down into these steps it sounds simple but the recipe is rated 'extremely difficult' with many steps over 3 days it is very daunting.

This may be one of those recipes best left to the professionals but if anyone is willing to give it a shot, I'll be willing to sample!

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