I watched several croquembouche videos, and I saw several methods of asembly and piping:
Some pipe in a circular motion; others one consistent pipe, about 1cm above, to make a round “pile.”
Some cut in half and fill, some pipe into a natural break (that comes from piping in a circular motion), some poke a hole in the bottom and fill.
Some “glue” in place with filling, which is kind of disgusting; some use toothpicks into a foam cone covered with paper. The one that seems most “real” is where you dip the top of all of them (which gives them some time to firm up a little, then dip the bottom row (one at a time), in each case, waiting for the previous one to set before adding another. The next rows are supposed to go more quickly than the first foundational row.
This video uses the consistent pipe, bottom fill, more “real” method of putting together: http://www.youtube.com/watch?v=EtWLBItWEmI
This video goes through the whole process, and it doesn’t even use a cone: http://www.youtube.com/watch?v=6zRiqar8Wgk His sugar spinning process is worth seeing—he uses forks back to back, but he doesn’t rub them. He just whips them back and forth in the air, and it drops a spun sugar “fabric” onto parchment that he then wraps around the croquembouche.
I’ll bet you could plate them with a chocie of sauces—fruit or even chocolate sauce (for a sort of DIY eclaire).
I can’t wait to hear about yours!!!