Put the mascarpone, Grana Padano, brandy and salt and pepper in a bowl and whisk until a well-blended cream is obtained.
Cut off the crown of the cream puffs. Using an icing bag, fill them with the cream until overflowing. Replace the crown and keep in the fridge.
Cut the beef carpaccio slices into strips of about 2 cms wide. Lightly grill with the chopped sage leaves.
Remove the straccetti from the grill and flavour with a drop of oil. Lay the cream rolls on a serving dish and add the straccetti.