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Mathis David

@mathisdaviddd

57.1K

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French Pastry Chef 🇫🇷
Based in Kuwait 🇰🇼
Instructor @abaacademykw
Pastry consulting & menu development
📩 DM for more information

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Save this recipe 🤍

Mango & Red Chili Jelly Candy 🥭🌶️

Ingredients

* 120 g mango purée (for the gelatin)
* 20 g powdered gelatin
* 70 g mango purée (for the syrup)
* 210 g sugar
* 170 g glucose syrup
* 10 g red chili, finely chopped
* 5 g lime juice

Method 👇

1️⃣ Mix 120 g mango purée with the powdered gelatin and let it hydrate.

2️⃣ Finely chop the red chili. Remove the seeds and white membrane for a milder heat.

3️⃣ Combine 70 g mango purée, sugar, glucose syrup and chopped chili in a saucepan.

4️⃣ Heat while stirring until the sugar dissolves, then cook to 118°C / 244°F.

5️⃣ Remove from the heat, add the hydrated gelatin mixture and mix until smooth.

6️⃣ Add the lime juice and mix well.

7️⃣ Pour most of the mixture into lightly greased silicone candy molds.

8️⃣ Whip the remaining mixture while warm until lighter and slightly aerated. Pipe or spoon it into the molds.

9️⃣ Leave to set overnight at room temperature.

🔟 Unmold and coat with granulated sugar mixed with a little chili powder.

1️⃣1️⃣ Leave uncovered at room temperature for 2–3 days to develop a chewy texture.

💬 Comment “CANDY” if you will try this recipe!

#pastry #pastrychef #jellycandy #mango #candymaking by @mathisdaviddd

1k

43

18 hours ago

Save this recipe 🤍

Coconut & Lime Praline 🥥

Ingredients

* 250 g toasted coconut
* 250 g sugar
* Zest of 2 limes

Method 👇

1️⃣ Toast the coconut at 150–160°C until deeply golden and aromatic.

2️⃣ Cook the sugar in a dry saucepan until you get a deep golden caramel.

3️⃣ Pour the caramel onto a lined tray and let it cool completely.

4️⃣ Break the caramel into pieces and add it to a blender with the toasted coconut.

5️⃣ Blend until smooth and fluid.

6️⃣ Add the lime zest and continue blending until well incorporated.

💡 Tip: For an even finer, smoother texture, use a stone grinder.

💬 Comment “PRALINE” if you will try this recipe!

#pastry #pastrychef #praline #coconut #dessert by @mathisdaviddd

3k

109

6 days ago

Save this recipe 🤍

Healthy Cranberry, Hazelnut & Pumpkin Seed Granola 🥣

A simple, crunchy and very healthy granola made with oats, nuts, seeds and allulose.

Ingredients

* 155 g rolled oats
* 35 g whole wheat flour
* 40 g hazelnuts, lightly toasted and roughly chopped
* 30 g pumpkin seeds
* 40 g dried cranberries
* 45 g allulose
* 20 g honey
* 10 g neutral oil
* 20 g egg white
* 10 g water
* 1 g fine salt

Method 👇

1️⃣ Toast the hazelnuts at 145°C for 15 min. Cool completely and roughly chop into 5–8 mm pieces.

2️⃣ Mix the oats, whole wheat flour, hazelnuts and pumpkin seeds. Keep the cranberries aside.

3️⃣ Bring the allulose, honey, water and salt to a boil. Remove from heat and add the oil.

4️⃣ Pour the hot syrup over the dry ingredients and mix well.

5️⃣ Add the egg white and mix thoroughly until everything is evenly coated.

6️⃣ Spread the mixture directly onto a lined baking tray and press lightly.

7️⃣ Bake at 140°C for 20–30 min, until golden.

8️⃣ Let cool completely, then break into pieces and mix in the dried cranberries.

💬 Comment “GRANOLA” if you will try this recipe!

#healthyrecipes #granola #healthybreakfast #oats #homemade by @mathisdaviddd

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17 days ago

3 Days of Viennoiserie Workshop 🥐 @abaacademykw

Three days of learning, practicing and creating together.
From dough to lamination, shaping and baking. 🤍

Which viennoiserie would you like to learn next? 👇

#viennoiserie #pastryworkshop #pastrychef #croissant #patisserie by @mathisdaviddd

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18 days ago

Raspberry Marble Nougat ❤️

Save this recipe 🤍

Ingredients

Raspberry Caramel

* 260 g raspberry purée
* 120 g sugar
* 180 g glucose syrup
* 65 g butter

White Nougat

* 270 g honey
* 115 g water
* 355 g sugar
* 80 g glucose syrup
* 60 g egg whites
* 20 g sugar
* 90 g cocoa butter, melted
* 80 g roasted pistachios
* 30 g roasted almonds

Method 👇

Raspberry Caramel

1️⃣ Warm the raspberry purée.

2️⃣ Cook the sugar and glucose syrup to a light amber caramel.

3️⃣ Gradually add the warm raspberry purée while stirring carefully.

4️⃣ Add the butter and mix well.

5️⃣ Cook to 118°C. Spread into thin sheets and let cool until firm enough to handle.

White Nougat

1️⃣ Whip the egg whites with 20 g sugar until lightly foamy.

2️⃣ Cook the honey to 120°C and slowly pour into the whipping egg whites.

3️⃣ Cook the water + sugar + glucose syrup to 155°C and slowly pour into the mixer while whisking. Mix until glossy and elastic, for about 2–5 min.

4️⃣ Add the melted cocoa butter and mix until fully incorporated.

5️⃣ Add the roasted pistachios and almonds by hand on a silicone mat.

Marble Assembly

1️⃣ Spread the nougat into a frame and repeat the layers with the raspberry caramel.

2️⃣ Let set overnight at room temperature.

3️⃣ Cut into pieces and wrap.

💬 Comment “NOUGAT” if you will try this recipe!

#pastry #pastrychef #nougat #raspberry #dessert by @mathisdaviddd

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21 days ago

مو كل ساوردو جاهز وقت ما إحنا جاهزين! 😉
مع شيف ماثيس، تعرّفوا على العلامات اللي بتقول لكم إن الـساوردو صار جاهز للاستخدام ولخبز ناجح ✨🥖

احفظوا الـTip وجربوها بالمرة الجاية! 🤎

Is your sourdough ready to use? 👀🥖

Your starter has its own way of telling you it’s ready! 😉
In Chef Mathis’ Weekly Tip, learn the key signs that your sourdough starter is active, ready, and perfect for baking. ✨

Save this tip for your next bake! 🤎

#ABAAcademy #Sourdough #BakingTips #KuwaitBakers #الكويت taken in ABA Kuwait by @mathisdaviddd

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22 days ago

Chocolate Chewy Caramels 🍫

Ingredients

* 170 g sugar
* 160 g glucose syrup
* 140 g heavy cream 35%
* 165 g unsalted butter
* 165 g dark chocolate 60–65%
* 1 g sea salt

Method 👇

1️⃣ Bring the heavy cream to a boil.

2️⃣ Cook the sugar and glucose together until you get a deep golden caramel.

3️⃣ Gradually add the boiling cream while stirring carefully.

4️⃣ Cook the caramel to 120°C / 248°F.

5️⃣ Remove from the heat and add the butter and sea salt. Mix until fully emulsified.

6️⃣ Add the dark chocolate and mix well until completely incorporated and smooth.

7️⃣ Pour immediately into a lined frame and let set overnight at room temperature.

8️⃣ The next day, cut into pieces and wrap individually.

💬 Comment “CARAMEL” if you will try this recipe!

#pastry #pastrychef #caramel #chocolate #dessert by @mathisdaviddd

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24 days ago

Coffee & Tonka Ganache ☕️

Ingredients

* 150 g 40% milk chocolate
* 100 g heavy cream 35%
* 20 g glucose syrup
* 12 g coffee beans, lightly crushed
* 0.5 g tonka bean, finely grated
* 15 g unsalted butter
* 1 g sea salt

Method 👇

1️⃣ Heat the cream, glucose, coffee beans and grated tonka to 80°C. Cover and infuse for 20–25 min.

2️⃣ Strain the infused cream and reweigh it to exactly 120 g. Add fresh cream if necessary.

3️⃣ Reheat the infused cream to 60–70°C.

4️⃣ Pour the hot cream directly over the milk chocolate, butter and sea salt.

5️⃣ Blend until you get a perfectly smooth and glossy emulsion.

6️⃣ Transfer directly into a container, cover and refrigerate overnight.

7️⃣ The next day, pipe the ganache directly from the refrigerator. If it feels too firm, let it soften slightly at room temperature before piping.

💬 Comment “GANACHE” if you will try this recipe!

#pastry #pastrychef #ganache #chocolate #dessert by @mathisdaviddd

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a month ago

Save this recipe 🤍

Classic Steamed Bao Buns 🥟

Ingredients

* 300 g all-purpose flour
* 150 g water at 30°C
* 30 g sugar
* 10 g fresh yeast
* 12 g neutral oil
* 2.5 g salt
* 2.5 g baking powder

Method 👇

1️⃣ Dissolve the fresh yeast in the 30°C water.

2️⃣ Add all the remaining ingredients except the oil. Mix for 5 min on low speed, then 5 min on medium speed.

3️⃣ Add the oil at the end and mix until fully incorporated. Check the dough elasticity.

4️⃣ Cover and proof at 26–28°C for 45–60 min, until noticeably expanded.

5️⃣ Divide into 35 g pieces. Shape into smooth balls, cover and rest for 10 min.

6️⃣ Roll each piece into a 3–4 mm oval. Lightly brush with oil, fold in half and place on parchment.

7️⃣ Cover and proof at 26–28°C for 30–45 min, until light and puffy.

8️⃣ Steam over gently boiling water for 8 min.

💬 Comment “BAO” if you will try this recipe!

#recipe #food #foodie #baobuns #asianfood by @mathisdaviddd

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a month ago

Chocolate Marshmallow with Cocoa Nibs 🍫

Ingredients

* 43 g water
* 60 g inverted sugar (for the syrup)
* 185 g sugar
* 15 g powdered gelatine
* 75 g cold water
* 84 g inverted sugar (for the mixer bowl)
* 151 g 55% dark chocolate
* 19 g cocoa nibs, lightly ground

Method 👇

1️⃣ Hydrate the gelatine in 75 g cold water for 5–10 min.

2️⃣ Cook 43 g water + 60 g inverted sugar + sugar to 110°C.

3️⃣ Place 84 g inverted sugar + hydrated gelatine in the mixer. Pour in the hot syrup and whip.

4️⃣ Stop whipping when the marshmallow forms a thin white ribbon.

5️⃣ Add the melted chocolate and cocoa nibs. Mix well until fully incorporated.

6️⃣ Spread into a frame and let set overnight at room temperature.

7️⃣ The next day, cut into pieces.

8️⃣ Coat in a mixture of 75% icing sugar + 25% starch.

💬 Comment which recipe you want to see next!

#pastry #pastrychef #marshmallow #chocolate #dessert by @mathisdaviddd

2k

56

a month ago

Vanilla & Olive Oil Ganache 🤍

Ingredients

* 150 g white chocolate
* 90 g heavy cream 35%
* 10 g glucose syrup
* 25 g extra virgin olive oil
* 2 vanilla beans
* 1 g sea salt

Method 👇

1️⃣ Heat the cream, glucose, vanilla seeds and pods to 80°C. Cover and infuse for 20 min.

2️⃣ Remove the vanilla pods and reheat the cream if needed.

3️⃣ Pour directly over the white chocolate and sea salt, then blend until smooth.

4️⃣ Gradually add the extra virgin olive oil while blending until perfectly smooth and glossy.

5️⃣ Cover directly on the surface and refrigerate overnight.

6️⃣ Pipe directly from the fridge, or let soften slightly if needed.

💬 Comment “GANACHE” if you try this recipe!

#pastry #pastrychef #ganache #chocolate #dessert by @mathisdaviddd

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a month ago

Shape the perfect French Baguette with us!🥖🇫🇷

It’s all in the technique — the right tension, gentle hands, and a little practice. ✨

Learn the proper way to shape a classic French baguette with ABA Academy Kuwait and take your baking skills to the next level. 👨‍🍳

Save this reel for your next bake & follow us for more baking tips & tricks! 🤎

#ABAAcademyKuwait #FrenchBaguette #BakingTips #BreadMaking #kuwaitbakers taken in ABA Kuwait by @mathisdaviddd

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4

a month ago