This summer, lionized pastry chef Dominique Ansel found his playful hybrid, the Cronut, playing media darling, with fans waiting in line for up to four hours each day in hopes of snagging one for their very own (or, for two of the city’s more desperately audacious high-heeled women, digging through the bakery’s garbage in search of Cronut discards). Despite the hype, the Cronut isn't even his biggest seller! Enter the DKA, or Dominique's kouign amann. Watch as the chef discusses the caramel-crusted round pastry—made from a dough similar to puff pastry with folds of sugar and butter—that keeps his customers coming back day after day, Cronut or no.