Not understanding what you’re getting at, did @sck give gram measurements to what he used? So, why is your post relevant, again? I’m not starting drama, I’m trying to understand what you’re saying?
I’m looking at his picture, he’s got six croissants on his pan, they look awfully big, but that can be an optical illusion.
Having worked in a bakery, I know that industrial ovens cook differently than home ovens. It’s also how they are cooked, are they cooked in a big batch? As opposed to 6-7 a a time? I don’t know the science, my hypothesis is that the greater volume greatly decreases the temp, then the power of the oven brings it back up again.
Again, I’m just offering advice on what might have gone wrong. There’s so many variables at play, this thread is kinda silly. My second guess would be his oven is too small. Unless I’m there and unless Ive baked a hundred of these croissants, I don’t know the solution.
Happy face, emojjii.