The 7 Essential Secrets To Mastering Claire Saffitz's 24-Hour Croissant Recipe

Baking the perfect croissant at home is often considered the Mount Everest of pastry, but thanks to Claire Saffitz's meticulous, 24-hour method, that flaky, buttery dream is now achievable. As of December 2025, her definitive recipe—featured in her best-selling cookbook *Dessert Person* and through her popular "Try This at Home" series with NYT Cooking—remains the gold standard for home bakers ready to tackle the challenge of lamination. This isn't a quick-fix recipe; it’s a detailed, multi-day roadmap that emphasizes patience, precision, and most importantly, temperature control to achieve those coveted honeycomb layers and a shattering crust. The success of this recipe lies in respecting the process: a slow, cold fermentation of the dough, followed by the rigorous lamination technique that creates the signature buttery structure. Whether you are aiming for the classic *croissant au beurre* or the decadent *pain au chocolat*, mastering these foundational steps is the key to unlocking the true "dessert person" within.

Claire Saffitz: A Biographical Sketch and Culinary Journey

Claire Saffitz is a celebrated American food writer, trained baker, and culinary personality, best known for her approachable yet rigorous approach to classic desserts. Born and raised in St. Louis, Missouri, she now resides in New York City, where she continues her influential work. * Education: Saffitz is highly educated in both liberal arts and classical pastry. She graduated with honors from Harvard University in 2009. Following her undergraduate degree, she pursued formal culinary training at the esteemed École Grégoire Ferrandi in Paris, focusing on classic French cuisine and pastry. * Career Beginnings: Her career took off when she joined *Bon Appétit* magazine's test kitchen, where she eventually became a Senior Food Editor. She gained widespread internet fame as the host of the popular YouTube series *Gourmet Makes*, where she reverse-engineered complex snack foods. * Current Projects: Since leaving *Bon Appétit*, Saffitz has established a thriving career as a freelance recipe developer, including for *New York Times Cooking*, and as a video host on her own successful YouTube channel. Her books, *Dessert Person* (2020) and *What’s for Dessert* (2022), are both *New York Times* bestsellers, cementing her status as a leading voice in modern baking.

The 7 Non-Negotiable Steps in the Croissant Process

Saffitz’s method is less a recipe and more a meticulously scheduled baking project. It is broken down into three distinct phases—Dough, Lamination, and Final Proofing/Baking—that span 24 to 48 hours. Missing a step or rushing the process is the fastest way to a dense, bread-like result.

1. The Détrempe (Day 1, Morning)

The *détrempe* is the initial lean dough, a simple mix of bread flour, water, whole milk, yeast, sugar, and salt. Saffitz emphasizes cold ingredients and minimal mixing to prevent gluten development. The goal is a shaggy, slightly sticky dough that needs an overnight rest in the refrigerator. This cold *autolyse* is crucial for flavor and for making the dough pliable enough to handle the butter later.

2. The Butter Block (Day 1, Afternoon)

The quality of your butter is paramount. Saffitz often recommends a high-fat European-style butter for its lower water content. The butter must be pounded, folded, and rolled into a perfectly smooth, 6-inch square. The key is to achieve a texture that is firm and cold but still flexible, allowing it to bend rather than crack when rolled with the dough.

3. The Lock-In (Day 2, Morning)

This is where the magic begins. The cold butter block is enclosed within the cold *détrempe* dough—the first step of *beurrage*. The edges of the dough are sealed around the butter like an envelope, ensuring the butter is completely encased. This precise alignment is essential for even layers during lamination.

4. The Lamination: Two Double Folds (Day 2, Morning to Afternoon)

Lamination is the process of creating hundreds of thin, alternating layers of dough and butter. Saffitz’s recipe calls for two "double folds" (or "book folds"), with a chilling period in between each fold. * Double Fold Technique: The dough is rolled into a long rectangle, folded in thirds like a letter, and then folded again in half, resembling a closed book. * Temperature Control: This step is the most critical. If the butter melts, it will integrate with the dough, resulting in a dense, non-flaky product. The dough must be chilled for 30–60 minutes between each fold to keep the butter firm.

5. Shaping the Croissants (Day 2, Late Afternoon)

After the final fold and chill, the dough is rolled out one last time to a precise thickness (often about 1/8 inch). Using a ruler and a sharp knife, the dough is cut into long triangles with a small notch at the base. The triangles are then rolled tightly from the base to the point. For variations like *pain au chocolat*, a chocolate baton is placed at the base before rolling.

6. The Proofing Process (Day 2, Evening)

Proofing is the final rise, where the yeast is activated, and the croissants double in size. This step is a common failure point. * The Jiggle Test: Saffitz advises that a perfectly proofed croissant should be visibly puffy and should "jiggle" slightly when gently tapped. * Ideal Environment: The ideal proofing environment is humid and warm (around 75°F to 80°F), but *not* hot enough to melt the butter. A makeshift *proofing box* (like an oven with the light on and a pan of hot water) is often recommended.

7. Baking and the Egg Wash (Day 3, Morning)

Before baking, the croissants are brushed with an egg wash (usually a mix of an egg, a little milk, and salt) for a deep golden-brown shine. They are baked at a high temperature to encourage a rapid rise (oven spring) and then the temperature is lowered to ensure they cook through without burning. The result is a light, airy interior with a crisp, caramelized exterior.

Topical Authority: Common Mistakes and Claire’s Fixes

Even with the most detailed instructions, home bakers frequently encounter a few specific issues. Understanding these common pitfalls, as discussed by Saffitz and the baking community, is essential for success. * Mistake: Butter Squeezing Out During Lamination (The "Blowout"). This happens when the butter is too cold and brittle, or the dough is too warm and soft. * Fix: Before rolling, gently pound the butter block with a rolling pin until it is pliable and the same consistency as the dough. If the dough warms up, stop immediately and return it to the freezer for 10 minutes. * Mistake: Dense, Bread-Like Interior (No Honeycomb Structure). This is usually a result of under-proofing or melted butter. * Fix: Do not rush the proofing. It can take 2–3 hours. The honeycomb structure is created by steam from the butter expanding between the dough layers; if the butter has melted into the dough during lamination, that steam is lost. Trust the *jiggle test*. * Mistake: Uneven Layers or Crooked Shapes. This is often due to uneven rolling or cutting. * Fix: Use a ruler for every step. Ensure the dough rectangle is perfectly square after each fold, and use a pizza cutter or sharp knife for clean, precise cuts when shaping the triangles. * Mistake: Croissant is Pale or Dry. This is a simple fix related to the final step. * Fix: Ensure a thorough, even application of the egg wash just before baking. For a deeper color, some bakers use a second egg wash halfway through the proofing process. By approaching Claire Saffitz's croissant recipe with the patience and precision she advocates, you transform a challenging process into a deeply rewarding baking experience. The multi-day commitment is a testament to the fact that the best things in life—and in the pastry world—are worth waiting for.