Hey guys

Needing some help if anyone has any ideas.im struggling with the final bake of my croissants and am tryrig to work out what could be the issue.. Lamination is good buflooding proving, can see the strength is not there andcroissants aren't holding up. Then in baking, it can look like an imaginary tray is siting on top of the croissant and not allowing to hold its own shape. I've even underproved the croissant to see of this helped but even tshow struggles to hold its shape. 

Any thoughts??

Jonny