Roughing it in the wilderness shouldn’t mean deprivation. These easy chocolate éclairs call for a can of refrigerator breadstick dough, another of whipped cream, and some chocolate sauce. Build a fire, gathers some sticks, and you’re set.
- Yield: 4 servings
- Difficulty: Easy
- Total: 30 mins
- Active: 20 mins
- Refrigerator breadstick dough (such as Pillsbury)
- Whipped cream
- Chocolate sauce
- Build a campfire and let the flames die down. There should be a coating of white ash on the coals.
- Wrap a piece of the dough around the thick end of a stick sheathed in heavy-duty foil. Repeat with the rest of the dough.
- Roast the dough over the fire or coals until it’s golden and cooked through, about 12-15 minutes. Repeat with the remaining dough.
- Let the éclair shells cool and slide them off the sticks.
- Fill the shells with whipped cream. Glaze with chocolate sauce and serve.