At your own risk.
The oven must be at a very high temperature. For example 250 degrees Celcius.
The temperature shock make the croissant expand at a circular cross section. When it expands the oven is turned off and the the croissant is baked at a normal lower temperature.
Croissants are to be made with butter, not vegetable fat or palm oil etc which has a reputation of clogging human arteries.
By Alexandros.
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