I did this as a centerpiece for our Christmas buffet. A little over 2,000 puffs, unfilled. About a gallon of caramel, a little nougatine work and almond pastilles complete it. (I did this 10 years ago!) Since I was never a Pastry Chef (actually I was a Soldier) and I also had to do the Gingerbread Chateau, and the actual food for 600 it came out OK.