CORNE

feeling/’fi:lin/filling dARCHstudio took part in the exhibition “Delicious Architecture”, during the Salone del Mobile exhibition in Milan(April 16-21, 2008), organized by the Chicago Athenaeum (Museum of Architecture and Design and The European Centre for Architecture , Art, Design and Urban Studies).

dARCHstudio designed on paper an architectural folly that can be translated into another medium, one that happens to be edible. The designed object can be seen as an ephemeral construction in everyplace, a furniture , a jewel or an edible cornet, in proportion to it’s material and scale.

After Milan, the exhibition travels to Paris, London and New York.

RECIPE for CORNE by Giorgos Grinias, Farsala, Greece

Ingredients for the sfoliata: 250gr flour, 250gr butter, 2 spoonfuls salt and 150gr water.

Directions: mix the ingredients and use the mixture to create thin leaves of sfoliata. Cut and wrap the sfoliata leaves one by one on ice-cream cones. Bake at 200C for 30min. When cold add syrup.

Ingredients for the syrup: 2 cups of sugar, 1 ½ cups of water, 1 spoonful lemon juice.

Directions: Boil all ingredients until the mixture is set.

Ingredients for the pastry cream: 4 eggs, 2 cups of milk, 2 spoonfuls of corn flour, ½ cup of sugar, 2 spoonfuls of butter

Directions: Warm up the milk and then add the rest of the ingredients. Stir until smooth and wait till the cream mixture is cold, then fill the sfoliata cones.

Ingredients for the white cream: 1 glair of an egg, sugar, water

Directions: stir the glair until smooth. Add the sugar and some water. Stir the mixture well until the cream is set. Fill the top of the sfoliata cones.

CLIENT: The Chicago Athenaeum
LOCATION: Milan, Italy
DESIGN: Elina Drossou, Nikos Karkatselas
YEAR: 2008