Instead I took parts of the dessert and made some miniature variations that were easier to give away. I made the paté choux (cream puff pastry) and piped some tiny cream puffs and eclairs. Then I filled them with either lemon cream or a milk chocolate peppermint pastry cream. The little lemon puffs were topped with a white chocolate glaze (the yellow colour is from food colouring) and the peppermint ones got a milk chocolate glaze. I'm pretty happy with how they turned out and hopefully they will go over well at hubbies work tomorrow.
Let me just say that pastry cream is da bomb! I've never made it before but it was lovely to prepare and beautifully smooth and creamy. The lemon cream was more cumbersome to make, involving several steps but its got a wonderful, tart flavour. Both recipes can be found in Dorie's book - Baking: From My Home to Yours.