Almond mascarpone rolls

1. 

puff pastry 9.75 oz (275 g)

Unroll the puff pastry rolled on paper and cut into 2 cm wide strips.

2. 

unsalted butter

Spread the metal tubes with butter.

3. 

By partially folding, wrap the strips of dough around the tube.

4. 

chicken egg 1 pc

Put on a baking sheet lined with baking paper, spread with a whipped egg ...

5. 

almond crocanti

... sprinkle with almond.

6. 

Bake for 15 minutes at 805°F (430°C) F (430°F (220°C) C). Remove the baked rolls from the molds while hot.

7. 

unsalted butter 1.75 oz (50 g) • powdered sugar 1.75 oz (50 g)

Beat room-temperatured butter with sugar until creamy.

8. 

ground almonds 1.75 oz (50 g)

Add almonds and mix.

9. 

egg liquer 2 tbsp

Stir in egg liqueur, ..

10. 

mascarpone 8.75 oz (250 g)

...mascarpone...

11. 

whipping cream (30-33% fat) 6.75 tbsp (100 ml)

... and whipped cream. Store the cream in the refrigerator for half an hour so that it solidify.

12. 

Then fill the cream in a pastry bag.

13. 

Fill in the rolls.

14. 

Store in the refrigerator for at least 2 hours and serve.