i am a pastry chef going on a sort-of extended vacation; I'll be living in London for four months, and unless I find myself subletting from another pastry chef, i doubt the apartment will come fitted with a stand mixer.
here's the thing: i haven't used a hand mixer since i was about ten years old, mixing duncan hines cake with my mom. i have no idea what they're like these days.
can anyone tell me about their experiences making classic pastry items (tart doughs, choux, danish, meringues, etc etc) with hand mixers? is it possible? i've read through the boards and noticed that people need to uniformly recommend the kitchenaid hand mixer....do you guys think that would cut it for most pastry items?
i'm not going to be doing any large-scale production while i'm there; in fact, i may just be baking for fun/friends, or i may get a few catering jobs.
i'd like to avoid shipping a stand mixer to europe...if at all possible, and buying one there seems prohibitively expensive.
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