I’ve recently been trying to perfect croissants and one thing that I find very challenging is creating an even dark outer crust. I am aware that many people and mostly all professional bakers use a convection oven when baking croissants in order to achieve that. Unfortunately I only have a conventional electric oven at my disposal. Is there any way for me to emulate the effect of a convection oven or some way of achieving the perfect even browning on croissants. Any advice, suggestions, or brainstorming would be appreciated. Thanks!