Croissant baking temperature
I know of 2 methods, the temperatures are for convection:


Start at 200C and keep it 200C, turning it down if they start to get too brown
Start at a high temperature and then lower it partway through, so you get an initial blast at about 200C for 5-6 minutes and then turn it down to 165C for another 9-10 minutes depending on size. This gives you the browning on the outside while cooking the inside


I don't do croissants often but when I do I use the second method.