Cannoncini filled with pastry cream

Almost everyone loves cannoncini among small pastries. I assure you they are very easy to make: you just need steel cone moulds, now commonly found in kitchenware shops.
Makes 12 cannoncini
Half a batch of pastry cream (see the recipe on the blog)
1 roll puff pastry, preferably rectangular
A little milk
Icing sugar
Granulated sugar
I unroll the puff pastry.

I cut it into strips about 2 cm wide.

I start wrapping the pastry around the steel moulds from the tip, overlapping it slightly.

I press lightly so that the pastry sticks well.

I secure the end of the pastry well.

I prepare all the other pastries.

I line a baking tray with baking parchment and lay the cannoncini on it, with their final seams against the paper to prevent them opening during baking.
I brush with a little milk and sprinkle with sugar.

I bake at 180/200°C, depending on the oven, for about 15 minutes, until golden.

I leave them to cool, then gently slide out the steel cones.

I put the previously prepared and cooled pastry cream in a piping bag with a plain nozzle.

I fill the cannoncini, arrange them on a tray and dust with icing sugar.

A tip: if possible, fill them shortly before serving, because the cream tends to soften the pastry.