Decadent Campfire Eclairs are the perfect camping recipe and are sure to be the highlight of your summer camping trip! Easy and fun to make, and oh-so-delicious. Kids and adults alike will love this camping dessert!
Campfire Eclairs
One bite into the warm and flaky pastry and you’ll be met with a soft smooth vanilla filling while the chocolate hazelnut drizzle takes these to the next level!
Ingredients
- Stick for roasting
- Aluminum foil
- Cooking oil
- Pillsbury crescent rolls
- Small package of vanilla pudding
- Nutella (or chocolate frosting)
- Whipped cream
- Non-stick spray
Instructions
The roasting stick or wood dowel should be at least 1-inch in thickness to allow for a decent-sized opening for your pudding. To make filling the éclairs easier, place pudding in a sandwich bag before your camping trip and snip off the end when ready to use. The same can be done for the chocolate drizzle.
Wrap a piece of aluminum foil 8” x 10” around the end of the stick. Lightly brush vegetable oil over the aluminum foil or apply cooking spray to prevent the crescent roll dough from sticking.
Divide crescent rolls into 8 equal portions along the precut, dotted lines. Starting with the wider edge, wrap the dough around the aluminum foil.
Place the dough end of the stick over the embers of a dying fire and rotate your stick until all sides are golden brown and the dough is puffy.
Let cool and remove the foil from the stick and carefully pull the éclair from the foil. Fill both open ends of the éclair with vanilla pudding, and then drizzle Nutella along the top or spread chocolate frosting on top.
Tips for Making Camping Eclairs:
- If you want to make prep more simple you can purchase ready-made vanilla pudding cups instead of making the pudding
- To avoid getting holes in your cooked éclair, make sure to slightly overlap each layer of the dough as you wind it around the foil.
- Make sure you start with cool dough (keep it in your cooler). If it is too warm, it will be difficult to wrap around the end of your wood dowel and it won’t puff up as nicely once it starts to cook.
Ingredient Substitutions:
The great thing about these éclairs is the variety of things you can fill them and decorate them with! You may choose to fill your éclairs with chocolate pudding or whipped cream and drizzle a caramel sauce over top. Or perhaps you might try filling them with marshmallow fluff and adding chocolate chips.
More Dessert Ideas to Try Next:
Campfire Eclairs Recipe
Campfire Éclairs
Equipment
- Stick for roasting (about 1” thick)
- Aluminum foil
- zip top bags
- pastry brush
- scissors
- Campfire, charcoal grill, or BBQ
Ingredients
- 8 ounce package of Pillsbury crescent rolls
- 4.6 ounce box of vanilla pudding (cook & serve)
- Nutella or chocolate frosting
- whipped cream
Instructions
- Make pudding ahead of time at home according to package directions (or purchase ready make pudding cups)
- Wrap a piece of aluminum foil 8” x 10” around the end of the stick
- Lightly brush vegetable oil over the aluminum foil
- Divide crescent rolls into 8 equal portions along the precut, dotted lines
- Starting with the wider edge, wrap the dough around the aluminum foil
- Place the dough end of the stick over the embers of a dying fire and rotate your stick until all sides are golden brown and the dough is puffy.
- Let cool and remove the foil from the stick and carefully pull the éclair from the foil.
- Set aside while you cook the rest of your éclairs.
- Fill both open ends of the éclair with vanilla pudding, and then drizzle Nutella along the top (or spread chocolate frosting on top)
- Finish it off by adding whipped cream to one end of the éclair.
- Enjoy immediately
Notes
- The roasting stick should be at least 1-inch in thickness to allow for a decent-sized opening for your pudding
- To make filling the éclairs easier, place pudding in a sandwich bag before your camping trip and snip off the end when ready to use. The same can be done for the Nutella drizzle.
- If you want to make prep more simple you can purchase ready-made vanilla pudding cups instead of making the pudding
- To avoid getting holes in your cooked éclair, make sure to slightly overlap each layer of the dough as you wind it around the foil.
- Make sure you start with cool dough (keep it in your cooler). If it is too warm, it will be difficult to wind around your stick and it won’t puff up as nicely once it starts to cook.
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