Hi Breadit, today I need your help. My croissants au beurre look fine from the outside, but are collapsed inside. Any ideas why this happened?

The lamination shoud be fine. The dough was never above 12°C during the 3 "single folds" (don't know if this is he correct term in english...).

They were baking roughly 16 minutes at 195°C.

Any help is greatly appreciated! Thanks.