Serves: 5
Press 2 triangles together and wrap rectangle around 2 inch dowel. Roast over the fire until it is browned. Cool slightly and slide off dowel onto a paper plate.
While "eclair" is cooling place pudding in a zip lock bag and snip the corner off. Squeeze pudding in the cooled "eclair". Squirt whipped cream onto the top of each eclair. Serve.
This Campfire Eclairs recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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