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.