We're having a croquembouche for our wedding and are having a few problems trying to decide how we actually cut it up. One person I asked said that we smash into it? Is this right?
As the croquembouche has a hard caramelised exterior, you have to break it with a small hammer, which then allows the choux buns to be separated and served.
If you're concerned about doing this, ask the chef to show you how, or ask your venue to serve it for you.