Julia Altshuler wrote:
> I like to bake. Usually I make small batches of cookies, muffins, quick
> breads. I combine ingredients in a bowl and mix by hand with a wooden
> spoon or wire whip. From time to time I make yeast bread. I knead by
> hand.
>
>
> Recently we've been thinking about how much we like croissants and how
> there's no bakery around here that makes good ones and how far we drive
> in the quest for the perfect croissant. We've been thinking about
> making them ourselves.
>
>
> I bought _Baking Illustrated: The Practical Kitchen Companion for the
> Home Baker_. This is the book by the editors of Cook's Illustrated
> Magzine, America's Test Kitchen people with Christopher Kimball, the guy
> with the bowtie. I know we all like to argue about television
> celebrities, but I like those people. I find the information
> well-presented and informative.
>
>
> The book recommends a stand-up mixer for the croissant dough. We don't
> have one, and I'm looking for advice on whether we need one. It's the
> usual consideration of balancing cost and counter space against how much
> we'd actually use it. We do have a cuisinart which is kept under the
> counter and brought out from time to time. Has anyone found that having
> a stand-up mixer makes a big difference in making croissants, or is
> doing that part by hand or cuisinart just as good? I don't want to buy
> a big appliance for one task, but neither do I want to risk bad results
> because I wasn't willing to start with the right equipment.

If your food processor can combine the dough's ingredients quickly
enough to prevent excessive gluten formation, then your FP will work
just fine.

Croissants use multifold pastry dough. Handling of the dough during
rolling, folding and shaping will also require speed and cold conditions
or too much gluten will form and your shortening may melt away before
baking.