We just returned from vacation and our resort had a great breakfast buffet each morning. We all ate at least one croissant every day. They were pretty good, but they were quite small and never fully baked IMHO. When it comes to baking laminated doughs my advice always is that when you think it's done, bake it some more. I find most home bakers seem afraid to fully bake tarts and pastries and they end up with pallid results, then wonder why their attempts are not as good as what they get at fine bakeries and restaurants. It's particularly important to fully bake laminated doughs because they have so many layers of dough and butter.
When we returned home, after unpacking I immediately fed my sourdough starter, but instead of baking bread I decided it had been too long since I last made croissants. I remembered that Jeffery Hamelman did a croissant article for Fine Cooking magazine some years ago so I dug out the issue and got started. I used KA AP flour and Plugra unsalted butter. I find the European style butters give much better results in baking. Unfortunately I don't have any photos of the lamination process, but I did manage to take pictures right after I formed the croissants.
After first egg wash and start of final proofing
Fully proofed two hours later
Applying second egg wash right before baking
20 minutes on convection at 400 F
Fully baked :)
These are the best croissants I've ever baked.