Preparation of the chutney:
Peel the onions and slice them thin. Put the raisins, the water, the vinegar and the grated tonka bean in a casserole dish. Cover and bring to boil. Simmer over low heat for one hour. Mix regularly and add a little bit of water if necessary.
Let it stand until it is cold and then, keep it cold until consumption.  

Realisation of the choux buns:
Preheat the oven at 180°C. In a pot, pour the water, the butter, the spices, and the salt. Bring to boil. Remove from heat, add the flour in one go and mix intensely with a wood spoon until the mix is homogenous and detach from the sides of the pot.
Then, reheat over low heat and dry the dough for 1minute while stirring constantly.
Remove from heat et put the dough in a bowl. Add the eggs one by one while stirring intensely until the whole egg is well incorporated. Add the grated cheese. Season with salt and pepper if necessary.
Put the dough in a pastry bag fitted with a smooth nozzle. On a baking tray covered with greaseproof paper, make about twenty choux buns of approximately 3cm of diameter. Bake for 25minutes. Remove from oven and let them stand on a shelf until cold.  

Presentation:
Cut the choux buns across the width. Chop pieces of foie gras and put them in each chou bun, cover the foie gras with a spoonful of onions chutney and some pink peppercorns.
oated with foie gras sauce.