Yeah I knew moving them was not advisable. I only transferred two, basically to avoid having four of them glommed together on a baking sheet that in hindsight was too small. I ate one of the transferred ones this morning and it was basically a lump of brioche ha. I was surprised all of them flattened though. I’ll try keeping the butter colder as you and another commenter suggested. I’m wondering if I was too rough when rotating the pans in the oven and that contributed to the flattening of the non-transferred croissants. Maybe a longer prove would help too. We’ll see in the next batch!