Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "BENOIT PROFITEROLES",
  "description": "Une recette délicieuse de profiteroles garnies de crème pâtissière et nappées de sauce au chocolat chaud.",
  "subtitle": "with Hot Chocolate Sauce",
  "ingredients": [
    {
      "section": "Pastry Cream",
      "ingredients": [
        "1 VANILLA BEAN",
        "1 LITER 4 1/4 CUPS MILK.",
        "160G 5.64 OUNCES (2/3 CUP) EGG YOLKS (ABOUT 9-10 LARGE)",
        "250G 8.82 OUNCES (1 1/4 CUPS) SUGAR",
        "50G 1.76 OUNCES (1/3 CUP PLUS 1 TABLESPOON) FLOUR",
        "60G 2.12 OUNCES (1/2 CUP) CORNSTARCH",
        "150G 5.29 OUNCES (1 STICK PLUS 3 TABLESPOONS) BUTTER"
      ]
    },
    {
      "section": "Choux Paste",
      "ingredients": [
        "250ML 1 CUP MILK",
        "225G 7.94 OUNCES (2 STICKS) BUTTER",
        "SALT",
        "275G 9.7 OUNCES (2 CUPS PLUS 3 1/2 TABLESPOONS) FLOUR",
        "375G 13.23 OUNCES (1 1/2 CUPS) EGGS (ABOUT 7 LARGE), PLUS 1 EGG YOLK"
      ]
    },
    {
      "section": "Chocolate Sauce",
      "ingredients": [
        "250ML 1 CUP MILK",
        "250G 8.82 OUNCES (1 CUP PLUS 1 TABLESPOON) CREAM",
        "150G 5.29 OUNCES (3/4 CUP) SUGAR",
        "1 POUND 5 OUNCES DARK CHOCOLATE (70% CACAO)",
        "250G 8.82 OUNCES (1 CUP PLUS 1 TABLESPOON) HEAVY CREAM"
      ]
    },
    {
      "section": "Finishing",
      "ingredients": [
        "1 LITER 4 1/4 CUPS VANILLA ICE CREAM"
      ]
    }
  ],
  "instructions": [
    "MAKE THE PASTRY CREAM",
    "Split the vanilla bean and scrape out the seeds. Add the bean and seeds to a saucepan with the milk and bring to a boil. Remove the vanilla bean. Briskly whisk the egg yolks with the sugar in a bowl, then incorporate the flour and cornstarch. Add the hot milk, return the mixture to the saucepan, bring to a boil, and cook for 3 minutes, stirring constantly. Transfer to a bowl and incorporate the butter. Mix well. Cover with plastic wrap in direct contact with the pastry cream and cool quickly. Transfer the cream to a pastry (piping) bag fitted with a size 2 tip (nozzle).",
    "MAKE THE CHOUX PASTE",
    "Preheat the oven to 150°C - 300°F (gas mark 2). Put the milk in a saucepan, add the butter and salt, and bring to a boil. Remove the pan from the heat and incorporate the flour, then place over high heat and dry out until a thin layer of mixture forms at the bottom of the pan. When the paste is smooth and glossy, transfer to a stand mixer fitted with a paddle attachment and mix on medium speed. Gradually incorporate the eggs. Transfer to a pastry bag fitted with a size 10 tip (nozzle).",
    "Pipe choux puffs (about 10 to 15 per person) on a lightly greased baking sheet, glaze with the beaten egg yolk, and bake for about 20 minutes. When the puffs are golden and well puffed, take them out of the oven, pierce the bottoms using a size 2 pastry tip (nozzle), and set aside*.",
    "MAKE THE CHOCOLATE SAUCE",
    "Heat the milk with the cream and sugar in a saucepan, and bring to a boil. Place the coarsely chopped chocolate in a bowl and gradually pour the mixture over it; add the cream and stir.",
    "FINISHING",
    "Fill the puffs with the pastry cream shortly before serving to prevent the puffs from becoming soft. Arrange them on a plate, and add a quenelle of vanilla ice cream. Dip the puffs in the chocolate sauce and eat."
  ],
  "author": "BENOIT"
}