While living in Munich, I ate Shoko Croissants regularly from Müller's (with drizzled chocolate and powdered sugar on the top). I loved the drier flaky version of the croissant with or without the chocolate. I've tried using different recipes and leaving out the egg wash to see if that was the difference, but it never seems close. Anyone have any secrets on this, as I really believe these are much better than the French versions. They are not the cinnamon flat versions, or with lye, simply a flakier dry version of the french ones.
Perhaps less butter in the dough (cut in) and more water or milk?
Thanks for any help.
