Using Glucose instead of Fructose
I'm not much of a pastry guy, and I haven't worked with pure glucose before, but it looks like this probably isn't an ideal substitution.  Regular table sugar (sucrose) is composed of glucose and fructose, and of the two, fructose is more than twice as sweet.  So a simple substitution will leave your end product much less sweet than it should be, and increasing the amount of glucose instead could mess up your recipe in other ways.

You could try a slightly higher amount (maybe 125g?) of a high-fructose sweetener such as high fructose corn syrup or agave nectar to attain a similar sweetness without altering the proportions too much.