I saw a lot of those videos as well, very enlightening. The presentation I was thinking of was a tower beside a “lake”, with the lake being made either of caramel or Rose’s shiny cocoa glaze, and a few cream puff swans to go with the lake. I think I’m more excited about the swans than I am about the tower, and I’m not even sure why as I usually don’t go in for a lot of decorating. The guest of honor likes eclairs more than cake, which is how I got started thinking about the cream puff tower and choco lake.
However, I’m still a little uneasy about the whole issue of breaking apart the tower for serving. I’ve seen it done with a sword (traditional method), and I’ve thought that maybe some sort of nice looking chisel/hammer combo might work. Probably need to make a small test tower and practice breaking it apart to see what works.
I prefer not to let the tower sit long enough for humidity to soften the caramel, because by then the filling will have also softened the crispy puffs and made them soggy. I’m even thinking about ways I might be able to coat the inside of the puffs with chocolate in order to moisture-proof them and keep them crispy. Lots of details to plan!