Eclairs

What you need for the dough (10 eclairs): 

- 50g margarine
- salt
- vanilla aroma
- 180g gluten-free flour (I used one from Schär)
- 4 eggs
- 5 tablespoons glucose



What you need for the glaze:

- 100g lactose and fructose-free chocolate (I used one from frusano)
- 50-60g lactose-free cream
- 2 teaspoons cognac


How you make the eclairs:

For the dough preheat the oven up to  392°F / 200°C and prepare a baking sheet, covered with a baking paper. Then you boil up the margarine with 250ml water, a pinch of salt and the glucose. When it's cooking, add the flour while stirring it. Remove the pot from the stove and stir it until the dough gets a dumpling. Then immediately add an egg. Fill the dough into a bowl and add the remaining eggs. Stir it until the dough is shining a little. After that you can fill it into a piping bag with a big hole and splash 10 about 10cm / 4 inches long bars on the baking sheet. Because I don't have a piping bag with such a big hole and were too lazy to make one out of baking paper, I formed the bars loosely with my hands. This is also an opportunity to do this, but as you see on my pictures, the eclairs won't look so nice and smooth as they could with a piping bag:

10 bars like this

For the glaze chop the chocolate and fill it into a bowl. 

I chopped the chocolate with a knife

Heat the cream with the cognac in a pot and pour it over the chocolate while its still hot. By stirring it, the chocolate will melt. 

That's how the glaze should look like

Then you can spread the glaze with a spoon over the eclairs and let it dry.

Wraps with bacon and avocado

What you need for the wrap (2 wraps):

- 100g gluten-free flour
- 75ml water
- 1 teaspoon oil
- a pinch of salt


What you need for the filling:

- 1 avocado
- 240g bacon
- salt
- pepper


How you make the wraps:

Mix flour and salt in a bowl, add oil and water and knead it together to a supple dough. It shouldn't be sticky. Then cover the dough with cling film and rest it for about 30 minutes.

While waiting, you can halve and scoop out the avocado and cut it into small slices.

Cut slices like these

For the bacon heat a little bit of oil in a pan and roast it until it's crispy and brown. Then fill it into a bowl and also cover it with cling film.

Bacon should be crispy and brown

When the dough is ready, divide it into two pieces and form two balls out of it. Sprinkle your working surface with flour and roll the two pieces out to thin circles with a rolling pin. 

The circles should be as thin as possible

Afterwards roast every wrap on both sides about one minute at a low level, so that they don't get brown. Finally cover the middle of the wrap with avocado and bacon, adding some salt and pepper, and roll or fold it, as you want.

"Milchschitte" with buttercream

What you need for the dough:

- 5 eggs (separated)
- 150g glucose
- 2 tablespoons oil
- 4 tablespoons water
- 120g gluten-free flour (I used the mix C from Schär)
- 20g cocoa powder


What you need for the cream:

- 260g margarine
- 260g glucose
- 2 tablespoons soy milk or lactose-free milk


How you make the "Milchschnitten":

For the dough you stir the egg yolk with the glucose to a cream adding oil, water, flour and cocoa powder. Then you beat the egg white until it's solid and mix it in to the dough. Bake the dough about 10 to 12 minutes at 160°C / 320°F on a baking sheet, covered with baking paper. Take care that the dough fills about the half baking sheet and that it's not too thin.

While baking you can already begin with the buttercream. The margarine should now have room temperature. If not, put it into the microwave about 10 seconds, so that it gets soft. Now you mix the margarine with the glucose and throw in the 2 tablespoons milk. Stir it until it's creamy and put it into the fridge.

the buttercream should have this consistence

After the dough is cooled down (needs about 1 hour to cool down), you can cut off the 4 borders in a straight line and cut the piece in the middle like this:

cut the dough like this

Then you have to turn round one of the two pieces of dough and butter it with the buttercream, so that it's about one finger thick and don't forget to fill out the corners.

Only butter one piece of dough

After this you just have to put the other piece of dough carefully on the first one and put it into the fridge again. After about half an hour you're finally able to cut it into pieces, as big as you want them.

Foam omelet with cream cheese and chives

What you need:

- 4 eggs
- 100 ml cream (lactose-free)
- a bunch of chives
- salt
- pepper
- cream cheese (lactose-free)
- oil 


How do you make the omelet:

First you mix the 4 eggs adding the cream until it is well blended. Then you add salt and pepper at will. Optional you can also add chives here, but you'll need it later. 

Then you pour the liquid mixture into a pan with oil, so that it fills out the complete pan. Roast it on this side till it gets so solid that you can turn it in one piece. Just roast it on the other side about a half minute and you can put it on a plate. Finally you butter the omelet with cream cheese and sprinkle it with chives.

Chocolate cupcakes with buttercream frosting

What you need for the dough:

- 100g margarine
- 150g glucose
- 50g stevia
- 2 eggs
- 100g gluten-free flour (I took the mix C from Schär)
- 1/2 teaspoon baking soda
- 1/4 teaspoon natron
- 1/4 teaspoon salt
- 75g cocoa powder
- 130- 150 ml milk (lactose-free or soy)
- 1 teaspoon vanilla extract 


What you need for the frosting:

- 1/2 cup margarine
- 3/4 cup glucose
- 1-2 tablespoons milk (lactose-free or soy)
- decoration like chocolate crumbles (optional)



How do you make the cupcakes:

First you mix the flour, cocoa, baking soda, natron and salt in a bowl. Then you beat the margarine, glucose and vanilla extract in an extra bowl to a loose mass and mix in the eggs separately. After this you mix in the flour mixture and milk alternately until you get a viscous dough.

For baking I used my cupcake maker, which needs 15-20 minutes baking, but you can also bake your cupcakes in oven. For this alternative I would recommend to bake the cupcakes in mini ramekins for 20 minutes at 180°C / 356°F.

For the frosting you just beat the margarine and glucose and add milk until you get a creamy but not to liquid consistency.

When the cupcakes are cooled down, you can begin to do the frosting with a piping bag. You can either buy this or you do it yourself out of baking paper. Optional you can decorate your cupcakes, for example with chocolate crumbles.