What happens when you mix the flaky, buttery layers of a croissant with the spongy joy of a waffle?
Step forward the Criss-Croissant, the latest novelty to create a tempest of lip-smacking anticipation among the foodie classes.
This gloriously glutinous creation is the brainchild of US-based pancake chain IHOP (the International House of Pancakes), and debuts this week in the States.
It is made by pressing a croissant into a waffle iron, to combine the delicate texture of the traditional French breakfast snack with the distinctive batter-base flat cake of the Belgian specialty.
Or, in highly technical pastry speak, the croissant dough is "waffulized".
Quite what the French will make of such a crossbreed is another matter, but there's certainly a lot of excitement surrounding its release across the pond.
"I’m not kidding when I say I would totally eat that, because that sounds delicious," says New York-based writer Lucia Peters of Bustle.
The Criss-Croissant comes in two flavours; blackberry lemonade (lemonade cream and topped with sweet blackberries) and strawberry rhubarb (filled with sweetened cream cheese, and crowned with a strawberry rhubarb topping).
IHOP are no stranger to weird and wonderful food amalgamations, having previously dreamed up Brioche French Toast and the legendary "Waffulicious Waffle" that combined a waffle with a New York cheesecake.
"We’re so excited by this new evolution of the classic French croissant, we’re sure that our guests will join us in saying 'Vive le Criss-Croissant!'" says Marie Grimm, vice president of menu innovation at the company (as an aside, how amazing does her job sound?).
Of course, this isn't the first croissant-inspired invention to create a stir among gourmands.
Last year, celebrated New York pastry chef Dominique Ansel sparked a storm of anticipatory delight with his "cronut" croissant-doughnut mix.
The deeply indulgent snack wasn't initially available in the UK, but being the obliging chap he is, Ansel later released the (rather complicated) recipe.
And this gives us hope that, while the Criss-Croissant isn't yet accessible as a treat for British plates, a guide on how to create them may soon be heading this way.
We're popping open the top button on our skinny jeans already in happy expectancy.
Photos: IHOP and Dominique Ansel