Good to hear. I doubt it's as good as Dominique Ansel's, but then I imagine you don't have to stand in a ridiculous line for one (personally, I think it's better to go to the bakery in the afternoon, when the cronuts are gone but, inexplicably, the superior Kouign Amann is readily available without wait). Still, even if it's just fried croissant dough rather than the three-day alchemized result of whatever mythical material Ansel sold his soul to the French God of Pastry for, I'm sure it's tasty enough to try!
On a side note, I wonder how much Disney paid Ansel to use the term cronut, which he has famously trademarked (if they bothered to fret about such silliness at all, that is).