This particular dessert has combined elements from a few traditional pastries. The choux pastry and the shaping style come from the Paris Brest which has its shape to represent a wheel to commemorate the Paris-Brest bicycle race. The chocolate cream I had made would be more reminiscent of an eclair style filling versus the traditional praline flavored cream used in the pastry.
For the top, I had also made a chocolate glaze as well as piping on some fresh sweet cream and threw on some crushed hazelnuts. The rich chocolate bodes well with the complimenting flavor of the cream as well as the added element of the hazelnuts.
A huge portion of the time, I typically do not cook much pork. There are days where I do see certain dishes or get ideas and then I just go for it. This one is a bit of a variation from an idea I had seen Mario Batali do on the Chew a few days back.
Simply put, the coating is a mixture of fine chopped hazelnuts and some unseasoned bread crumbs. I utilized thin sliced bone-in chops, coated with flour, dipped in an eggwash and then put on the coating. Meanwhile, I had put a combination of olive oil and butter in a pan and put on medium heat (start cooking the chops when brown butter starts to form).
In the meantime, I had put white asparagus in a pot of boiling water and cooked until tender. I then drained the pot and rinsed with cold water to stop the cooking process. I then did a quick saute with truffle-infused oil, salt, pepper, and fresh basil.
In a separate bowl, I finely chopped up some shallots, red onion, and granny smith apple. These were tossed together in a bowl which I added some oil as well as some honey and mixed together. This mixture was placed on the chop after cooked through (they were cooked a few minutes on each side).