Hello everyone. I'm having trouble with my chocolate croissants. I use an italian levain starter with gold yeast in my detrempe. I have no problems with any other croissant shape except that my chocolate croissants keep collapsing in the oven while baking. I bake in a Bongard Oscar steam injected convection oven. I start at 375 and immediately turn down to 350 for 15-20 minutes. Danish take a little bit less time. I did not have any issues for the past 8 months or so and then this started happening out of the blue. I have tried underproofing, overproofing, longer bake times and nothing seems to work. They seem to be collapsing while baking. Any ideas would be appreciated. I'm at my wits end with these things.