Decide on a serving plate and assemble the dessert on it as you won´t be able to move it later
Dip each choux bun into the hot(=soft) caramel and set them aside until set. While dipping, be careful not to burn yourself, I suggest using a knife to dip or heatproof gloves
After a few minutes when caramel will start to cool(=thicken), turn on the stove again on very low heat to keep the caramel warm(=soft)
Once the caramel has set on each choux bun, start building up the tower. Depending on how many choux buns you have, you will have to calculate the optimal no of layers you can make
I used the following no of choux buns from bottom to top: 12-11-10-9-7-3-1
Using the soft caramel, first glue together the first level of the tower from bottom to top. The caramel side should be facing out on the buns. Make sure that each layer is properly set before moving onto the next
For the second layer, each choux bun should be glued to the first layer as well to each other with the help of the caramel sauce. Remember, if the caramel sauce starts to thicken, very gently heat it up on the stove on low heat
Continue with each layer from bottom to top, paying attention to overall simmertry of the tower. Also, make sure that you have enough choux buns left to finish the tower.
Once the tower is up, dip the fork into the caramel and quickly swirl around the croquembouche. Use as much caramel as you fancy at this point, the caramel web is more of a decoration element, than structural
Serve the dessert shortly. If you want to make ahead, prepare the choux buns the night before, but only assemble the tower shorly before serving.
Store in the fridge, however, please note that the caramel will soften over time in the fridge due to its moist environment. The caramel="glue" will melt in between the choux buns and the tower will very likely collapse, therefore serve the dessert a few hours after assembling.