Pan Au Chocolat Part 1 and 2

Using Nigella Lawson's recipe taken from here:

http://dessertaholic.blogspot.com/2007/09/pan-au-chocolat-chocolate-croissants.html

cut in half and translated into American units.

For the liquid, a measuring cup was used.
Heat milk and water in microwave, 30 sec, (2/3cups)
Beat egg then whisk in.

Put approx. 3 cups bread flour in bowl, add sugar (2 tbsp), yeast (1 packet, 7g instant, dry), and salt (1/4 tsp) - mix.
Add German butter (246g/8.6oz) - mix
Add milk mixture and more flour if needed.
Refridgerate overnight up to 4 days.

After finishing this recipe, it didn't work. The dough was aweful. Next, I cheated using puffed pastry and 3 different kinds of chocolate, a mix of dark and milk: Girardelli Sea Soiree (disgusting!), Hersheys Milk Chocolate(melted the best) and Cadbury's Milk Chocolate (not a good melter).

It's not over, I will conquer this recipe.