If you haven't heard about the kruller's cousin the Cronut you are falling behind in your pop culture intake. The Cronut is a deep-fried croissant with a thin ribbon of icing on top. Created by Chef Dominique Ansel at his namesake bakery in New York's Soho. Ansel launched the confection on May 10, 2013, creating a carb-fueled furor that has jumped the long lines at his bakery.

Faux Cronuts are popping up all over the country including Central Florida. Yes, I said faux because Ansel has trademarked the treat.

On the bakery website (dominiqueansel.com) he explained his process: "Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough similar to a croissant (but not exactly), the Cronut is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts are made fresh daily, and completely done in house. The entire process takes up to 3 days."

Sounds a bit more intense that flipping on the "Hot Now" sign at Krispy Kreme.

At first the Cronut was just a social-media rocketed darling. But now greed and desire has created cheap and tawdry new chapter for the flaky pastry, which sells for $5 at Dominique Ansel. OK, maybe cheap isn't the right word. Cronuts are being scalped on Craigslist for up to eight times the original retail price. And they are available for delivery by scalpers in Manhattan ($20 each), Queens ($30 each) and Brooklyn $40 each). Wow, that's a steep mark up for flour.

So unless you have a black market Cronut source or a trip planned to NYC, your best shot at a faux Cronut is to take a cue from the folks at Pillsbury and fry something similar with crescent roll dough, hope Winter Park's Cask & Larder has its variation -- the croissant-like doughnut with bourbon peach jam and almond glaze on the menu, or follow the lead of one of my favorite food blogs, The Plain Jane, and "start with a box of mini frozen croissants from Trader Joe’s." (Let them proof for five hours and then cut a hole in the middle. Fry at 350F for 2-3 minutes per side and glaze as desired.)

For couch potatoes looking for the spawn of Cronut, "Donut Showdown" premieres at 10 p.m. Wednesday, July 3, on the Cooking Channel. Professional doughnut makers take the iconic fried dough delicacy to new heights, dishing out wacky creations in hopes of taking home the $10,000 grand prize at the end of every episode.

In the meantime, I am looking for other faux Cronuts in Central Florida.

Let me know if you have found a variation on the theme nearby.

Carb lovers are standing by.