Thoughts on poolish and/or malt diastatic powder in Croissants

Hi Everyone,

Bouchon's croissant includes poolish and malt powder in the recipe.

I just made some over the weekend and it was really tasty! But I don't know if it's the expensive butter, poolish, or malt powder.

What are your thoughts on poolish and/or malt powder in croissants. Do you think it's necessary?Does it really elevate the taste?

I read that poolish helps develop better taste and similarly malt does the same thing but does it also help with the crust?

Looking forward to hearing all your thoughts! :)