Tubes with mascarpone cream

INGREDIENTS FOR MASCARPONE CREAM:

400 ml whipping cream 30%
250 g of mascarpone cheese
3 tablespoons of powdered sugar
3 tablespoons of powdered milk (optional)

ADDITIONALLY:

3-4 tablespoons of granulated sugar for coating
Sift the flour with powdered sugar. Add pieces of cold butter and chop with a knife or shortcrust pastry chopper. Then add the cream and quickly knead into a uniform dough. When ready, wrap in foil and put in the fridge for 1 hour. Then divide the dough into 3 pieces and roll out on a lightly floured board a thin cake about 1 mm thick.

We cut long strips 1-2 cm wide. Roll the tube tins (we don’t have to lubricate them with anything) with strips of dough, starting from the narrower part. Roll them in sugar and place them one next to the other on baking paper. Bake at 200 C for about 15 minutes until lightly browned. Even hot tubes can be cut from the mold by pressing the wider part of the mold and sliding the tube slightly. Leave to cool and bake the rest until the dough is used up.
Mix the cream and mascarpone together until thick. Then add sifted powdered sugar and powdered milk. Put the cream into a pastry bag with a star-shaped tip and squeeze it into the tubes. Store in an airtight container in the refrigerator.