Turtle Shells

Mix the yeast with ½ teaspoon sugar and warm water; set aside until doubled in volume. Beat 2 ¾ cups flour, ½ cup sugar, egg, egg yolk, walnut extract, butter and fermented yeast in a large mixer bowl; gradually add evaporated milk. Mix together until smooth, elastic dough that does not stick to your fingers forms. Place in a large oiled bowl; cover with plastic wrap. Let rest in a warm place until doubled in size.

Preheat oven to 350° F. Place the dough on a floured surface and knead gently to remove any air bubbles. Form balls with your hand of approximately 50 grams for the body, balls of 2 grams for the legs, balls of 8 grams for the head and form small triangles for the tail. With the help of a brush, spread a little beaten egg to glue the legs, head and tail to the body. Place on a tray lined with waxed paper; lightly spray with cooking spray and cover with plastic warp. Let stand in a warm place for 5 minutes. On a floured surface, roll out the sugar paste and mark with the shell cutter. Brush turtles with a little egg and place the sugar paste on the body of the turtles. Press lightly to stick. Bake for 12 to 15 minutes; let cool completely. Use white chocolate to glue chocolate chips for the eyes; form the mouth with the bittersweet chocolate.