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

Ingredients (3)

  • Refrigerator breadstick dough (such as Pillsbury)
  • Whipped cream
  • Chocolate sauce


  1. Build a campfire and let the flames die down. There should be a coating of white ash on the coals.
  2. 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.
  3. Roast the dough over the fire or coals until it’s golden and cooked through, about 12-15 minutes. Repeat with the remaining dough.
  4. Let the éclair shells cool and slide them off the sticks.
  5. Fill the shells with whipped cream. Glaze with chocolate sauce and serve.