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": "VANILLA-CARAMEL SAINT-HONORÉ",
  "description": "A delightful dessert combining the flavors of vanilla and caramel in an enticing presentation, perfect for special occasions.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the puff pastry dough",
      "ingredients": [
        "1½ cups (10 ounces/280 unsalted dry butter (84% fat content)",
        "cup plus 3 tablespoons (110 g) pastry flour",
        "1½ teaspoons (10 g) salt",
        "% teaspoon (2 g) distilled white vinegar",
        "½ cup (% stick/80 g) unsalted butter, softened",
        "2 cups plus 1 tablespoons (250 g) pastry flour"
      ]
    },
    {
      "section": "For the pastry cream",
      "ingredients": [
        "1¾ cups plus 2 tablespoons (450 whole milk",
        "3% tablespoons (50 g) whipping cream",
        "2 vanilla beans",
        "5% large (90 g) egg yolks (% cup)",
        "½ cup plus 2 tablespoons (90 g) superfine sugar",
        "1% tablespoons (25 g) custard powder",
        "3% tablespoons (25 g) all-purpose flour",
        "2 tablespoons (30 g) cocoa butter",
        "5 sheets (16 g powdered) gelatin",
        "3% tablespoons (50 g) unsalted butter",
        "2 tablespoons (30 g) mascarpone cheese"
      ]
    },
    {
      "section": "For the choux paste",
      "ingredients": [
        "½ cup (150 g) whole milk",
        "1% tablespoons (18 g) trimoline (inverted sugar)",
        "1 teaspoon (6 g) salt",
        "½ cup plus 1% tablespoons (1 stick plus 1% tablespoons/132 g) unsalted butter",
        "1½ cups plus 2 tablespoons (180 g) all-purpose flour",
        "5 large (250 g) eggs (1 cup)"
      ]
    },
    {
      "section": "For the caramel",
      "ingredients": [
        "2½ cups (500 g) superfine sugar",
        "3% ounces (100 g) dry nougat",
        "¼ cup (50 g) glucose powder"
      ]
    },
    {
      "section": "For the vanilla whipped cream",
      "ingredients": [
        "2 cups (500 g) plus 1% tablespoons whipping cream",
        "½ cup plus 1% tablespoons (100 g) mascarpone cheese",
        "1 tablespoons (17.5 g) superfine sugar",
        "2% vanilla beans"
      ]
    }
  ],
  "instructions": [
    "For the puff pastry dough: Make a puff pastry dough following the directions on this page, using ½ cup plus 1½ tablespoons (100 g) of water for the détrempe. Using a rolling pin, roll out the détrempe to a thickness of 116 inch (2 mm).",
    "For the pastry cream: Make a pastry cream following the directions on this page.",
    "For the choux paste: Make a choux paste following the directions on this page using % cup (150 g) of water. Transfer to a pastry bag fitted with a no. 6 tip.",
    "For the caramel: In a bowl, mix the superfine sugar and dry nougat. Then pour into a saucepan, add ¾ cup plus 1 tablespoons (200 g) of water and the glucose, and cook until it turns into a dark caramel. Spear the choux puffs with a small knife, then dip three-quarters of each of them into the hot caramel. Set aside on a rack.",
    "For the vanilla whipped cream: In a mixing bowl, add the whipping cream, mascarpone, superfine sugar, and vanilla bean seeds, and use an immersion blender to mix.",
    "For assembly and finishing: Cut out a 6¼-inch (16-cm)-diameter circle of the puff pastry. Pipe the pastry cream in the center, then balls of the whipped cream on top. Add the caramelized choux puffs on top."
  ],
  "author": ""
}