The Uruguayan "bombas" are very similar to profiteroles. This pastry was introduced in France by Caterina de' Medici, wife of Henry II of France, who brought from Tuscany several recipes, including the profiterole. From there it spread all over the world, in each place with its own characteristics.
The Uruguayan version includes a filling of “dulce de leche”, a kind of caramel, but with a specific taste.
The Uruguayan version includes a filling of “dulce de leche”, a kind of caramel, but with a specific taste.