Somen millefeuille

Speaking of summer staple ingredients, somen. One of the attractions is that you can make various arrangements in Japanese, Western, and Chinese as well as combine it with mentsuyu. Somen, which can be eaten smoothly when the heat makes you lose your appetite, often comes to the table.

But at this time when the end of summer is coming to an end, you may think that you are getting tired of it. If such somen can be made into a "dessert" instead of a staple food, the range of arrangements may be expanded. So, this time, I made a peach millefeuille using somen noodles.

作り方は、えん食べのYouTubeチャンネルでも紹介しています。

Material (for 2 pieces)

1 bunch of somen peach (canned this time) Appropriate amount of white peach jam Appropriate amount of whipped cream 1

How to make

1. Boil somen and drain


2. Arrange somen flat in a rectangle and heat in the microwave for 3 minutes.


3. Turn the somen over and heat for another 2 minutes.
4. Cut the peach into bite-sized pieces
5. Layer somen on the base, cream, jam, and somen in that order.


6. Layer fresh cream → peach → somen on top of it.


7.1 Top somen topped with fresh cream and peach topping

New millefeuille

Somen dough has a crispy texture. You can enjoy a new texture that is different from the smooth and smooth texture when boiled. It goes well with cream that has a smooth texture.


Compared to pie dough with plenty of butter, somen dough has a lighter taste. The dough itself is not seasoned, but the cream and peaches have a strong sweetness, so I don't feel unsatisfactory. For a more authentic taste, it is recommended to heat the dough and then apply a small amount of butter or coconut oil.

Somen millefeuille with a new texture that is a little different from millefeuille made from puff pastry. You can discover the new charm of somen, which is a staple of summer. I used peaches this time, but please try making them with your favorite fruits.