On Jun 25, 6:20*am, 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.
>
> --Lia

I think you should go for it! I've made them lots of times, and they
are not hard, just tedious. And no, you don't need a mixer- just knead
by hand. Follow the directions- you need to keep your dough chilled so
the butter doesn't melt. Also, use unsalted butter. You will be really
happy with the results! Sometimes I will roll a slice of proscitto
(sp) in the crescent, or a chunk of chocolate- yum!! Good luck- you
can do it!