Ingredients
10 servings

• 500 g all-purpose flour
• 30 ml (2 tbsp) sugar
• 1 pinch of salt
• 10 g active dry yeast
• 375 ml (1½ cups) milk
• 1 egg
• 60 g melted butter
• 15 ml (1 tbsp) PRESTIGE organic maple flakes
• Peanut or sunflower oil, for frying
• A few fresh basil leaves
• 900 g (2 lb) fresh strawberries
• 250 ml (1 cup) water
• 250 ml (1 cup) PRESTIGE maple sugar
• 3 packages (250 g each) cream cheese, softened
• 1 container (500 g) plain Greek yogurt
• 30 ml (2 tbsp) butter
• 125 ml (½ cup) rum
• 100 g (3½ oz) melted butter
• PRESTIGE organic maple flakes, to taste

Preparation

1. In a large bowl, combine the flour, sugar, salt and yeast.
2. Warm the milk until lukewarm—not hot, just warm enough to activate the yeast—then pour it into the bowl. Mix until the dough begins to form.
3. Add the egg, the melted butter for the dough and the maple flakes. Mix well until the dough is smooth. If it is too sticky, gradually add a little flour until it becomes slightly elastic and no longer sticks.
4. Cover the dough with plastic wrap and let it rise for 1 to 2 hours, or until doubled in size.
5. Meanwhile, remove the tops from the strawberries and place them in a saucepan. Add the water and maple sugar. Bring to a boil and cook until the sugar has dissolved. Remove from the heat and refrigerate until completely chilled. Strain through a fine-mesh sieve.
6. In a bowl, beat the cream cheese and yogurt until smooth. Gradually add the cooled syrup while continuing to beat. Refrigerate until ready to use.
7. In a large skillet, heat the butter for the mousse over medium-high heat. Cook the strawberries for 4 to 5 minutes.
8. Add the rum to the skillet. Carefully flambé until the flame goes out on its own and the alcohol has evaporated. Remove from the heat and let cool slightly.
9. Heat the frying oil to 180°C (350°F) on a cooking thermometer.
10. Divide the dough into six to eight portions.
11. On a lightly floured work surface, stretch each portion into an oval resembling a beaver tail.
12. Fry the beaver tails for 2 to 3 minutes, turning occasionally so they cook evenly on both sides, until golden and crisp on the outside and fully cooked inside. Drain and blot with paper towels.
13. While the beaver tails are still warm, brush them generously with melted butter and sprinkle with maple flakes. Cut into pieces.
14. Spread the strawberry mousse onto a serving platter. Top with the beaver tail pieces, strawberry compote and fresh basil.