Cronut or not cronut

I challenged myself to attempt making cronuts so I can see what all the fuss is about. I made croissant dough yesterday and let it rest over night in the fridge. This morning it was rolled out and stamped into doughnut shapes and left to double in size. The next bit terrified me, because I've never fried anything before and just imagined a torrent of flame raging out of control... However all went well and they become golden crisp rings of loveliness. I rolled them in vanilla sugar, filled them with creme patisserie and iced with a dark chocolate ganache. Final touches were chunks of crushed bonfire toffee. I just need someone to try one and tell me what they think.