This recipe came with the subscription enticement for a new cooking magazine called Saveur (pronounced savv-ERR). The recipe came with a brief description of the origins...From the Burgundy region of France and pronounced goo-ZHARE. They are like miniature popovers and can be served hot or cold. In France the cheese used is Maroilles which is not widely available in the US so substitute Swiss or Gruyere. Note: Recipe can be halved to make a smaller batch.