Wrap the end of your wood dowel with nonstick foil.

Cut the dough to your desired size and wrap it around the foil end of your dowel.

Hold it over the fire above the flames, rotating until it is golden brown on all sides.

When it is golden brown on all sides, let it cool slightly. When cool enough to touch, gently slide the eclair shell off the end of the stick.

Place shells on cutting board to cool.

Carefully spoon pudding into shells.

Top with chocolate frosting. We liked a generous amount!

Now top with whipped topping and you have the prettiest, great tasting campfire dessert this side of the Mississippi. And that is no matter what side of the Mississippi you are on!