Bombas profiteroles recipe
- Cuisine: Uruguayan
- Prep Time: 20 min(s)
- Cook Time: 50 min(s)
- Makes 100 - 120 (depending on size)
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.
500g self-raising flour
1kg dulce de leche, or 3 pots caramel
PreparationPlace the water to boil in a saucepan. Add the butter and flour. Stir with a wooden spoon until mixed well. Set aside for a few minutes to cool down.
Add the eggs, two or three at a time, stirring after each group.
When the mixture is ready, place little balls of the dough in a tray, separated by 2 or 3 inches as they will double in size.
Bake in the oven at 220°C for 20 minutes. Make sure you do not open the door of the oven.
Reduce the temperature to 180°C and bake for another 30 minutes. The colour of the dough should be golden and dry inside.
Fill the profiteroles with the caramel, making a cut in the top or at the bottom. Top them with icing sugar, fondant or chocolate.
If you have made a large amount, you can freeze them in a plastic bag before filling.
If you enjoyed this Bombas profiteroles recipe then browse more Uruguayan recipes, dessert recipes, spanish radio recipes, easy recipes, baking recipes and our most popular hainanese chicken rice recipe.
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