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": "Choux Paste Circles",
  "description": "A delightful dessert featuring delicate choux pastry filled with creamy pastry cream and adorned with praline and caramelized nuts.",
  "subtitle": "A sweet white Rhône wine, such as Muscat de Beaumes de Venise",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "250ml 1 cup milk",
        "200g 7 ounces (1 3/4 sticks) butter",
        "10g 0.35 ounce (1 tablespoon) sugar",
        "5g 0.18 ounce (1 teaspoon) salt",
        "400g 14.11 ounces (3 cups plus 3 1/2 tablespoons) flour",
        "500g (10 large) eggs",
        "10g 0.35 ounce (1 tablespoon) chopped walnuts",
        "250ml 1 cup milk",
        "50g 1.76 ounces (1/4 cup) sugar",
        "45g 1.59 ounces (3 tablespoons) egg yolks (3 medium)",
        "20g 0.71 ounce (2 1/2 tablespoons) flour",
        "8g 0.28 ounce (1 tablespoon) cornstarch",
        "250g 8.82 ounces (1 3/4 cups) blanched almonds",
        "250g 8.82 ounces (2 cups) chopped walnuts",
        "130g 4.59 ounces (2/3 cup) sugar",
        "125g 4.14 ounces (1 stick plus 1 tablespoon) butter",
        "confectioners' sugar"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 165°C - 330°F (gas mark 3).",
    "Combine the milk, butter, sugar, salt, and 250ml - 1 cup water in a saucepan and bring to a boil.",
    "Add the flour and mix briskly for 2 minutes over the heat.",
    "Transfer the mixture to a large bowl and add one egg at a time, mixing until smooth before adding the next egg.",
    "Transfer the mixture to a pastry (piping) bag fitted with a fluted tip (nozzle).",
    "Pipe four 8cm- - 3 1/4 inch-diameter circles on a baking sheet lined with parchment paper and sprinkle with the chopped walnuts.",
    "Bake for 20 minutes.",
    "Combine the milk with 25g - 0.88 ounce (2 tablespoons) sugar in a saucepan and bring to a boil.",
    "Briskly beat the egg yolks with the remaining sugar in a bowl until pale, then add the flour and corn-starch.",
    "Add this mixture to the saucepan with the milk and sugar and bring to a boil.",
    "Boil for 2 minutes, then transfer to a bowl.",
    "Cover with plastic wrap and refrigerate.",
    "Preheat the oven to 165 °C - 330°F (gas mark 3).",
    "Put the almonds and walnuts onto a baking sheet and toast lightly in the oven for about 5 minutes.",
    "Make a dark caramel by cooking the sugar with 80ml 1/3 cup water in a saucepan.",
    "Add the toasted nuts and mix to coat well with the caramel.",
    "Let cool.",
    "Set aside 50g 1.76 ounces (about 1/2 cup) caramelized nuts for finishing, and grind the rest of the nuts in a food processor to make the praline.",
    "Mix the butter with 150g - 5.29 ounces (1/2 cup) pastry cream.",
    "Add 65g 2.29 ounces (1/3 cup) praline and transfer to a pastry bag fitted with a fluted tip (nozzle).",
    "Use a serrated knife to cut across each choux circle.",
    "Add one-quarter reserved caramelized nuts and a little praline to each bottom circle.",
    "Pipe the pastry cream over the bottom circles three times, then cover with the lids and sprinkle with confectioners' sugar."
  ],
  "author": ""
}