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": "HAZELNUT PARIS-BREST",
  "description": "A delightful hazelnut-flavored pastry that combines choux pastry with layers of creamy filling, perfect for dessert enthusiasts.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the choux paste",
      "ingredients": [
        "½ cup (150 g) whole milk",
        "4% teaspoons (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",
        "large (400 g) eggs (1% cups)"
      ]
    },
    {
      "section": "For the hazelnut praline",
      "ingredients": [
        "3½ cups (500 g) hazelnuts",
        "1 cup (200 g) superfine sugar",
        "2% teaspoons (10 g) fleur de sel",
        "cup (70 g) cocoa butter",
        "1½ cups (70 g) feuilletine flakes"
      ]
    },
    {
      "section": "For the pastry cream",
      "ingredients": [
        "1 cups plus 2 tablespoons (450 g) whole milk",
        "3% tablespoons (50 g) whipping cream",
        "½ cup plus 2 tablespoons (90 g) superfine sugar",
        "1% tablespoons (25 g) custard powder",
        "3% tablespoons (25 g) all-purpose flour",
        "6% large (90 g) egg yolks (½ cup)",
        "2 tablespoons (30 g) cocoa butter",
        "4 sheets (%g powdered) gelatin",
        "3% tablespoons (50 g) unsalted butter",
        "2 tablespoons (30 g) mascarpone cheese"
      ]
    },
    {
      "section": "For the hazelnut paste",
      "ingredients": [
        "1% cups (240 g) whole hazelnuts",
        "2 tablespoons plus 1 teaspoon (18 g) confectioners' sugar",
        "1% teaspoons (6 g) fleur de sel"
      ]
    },
    {
      "section": "For the French buttercream",
      "ingredients": [
        "cup (180 g) whole milk",
        "8 large (140 g) egg yolks (½ cup plus 1 tablespoon)",
        "¾ cup plus 3 tablespoons (180 g) superfine sugar (1)",
        "3½ cups (7 sticks/800 g) unsalted butter",
        "3% large (112 g) egg whites (½ cup)",
        "1 cup plus 3 tablespoons (233 g) superfine sugar (2)"
      ]
    },
    {
      "section": "For the Paris-Brest cream",
      "ingredients": [
        "2 cups (600 g) pastry cream",
        "cup (150 g) hazelnut paste",
        "cups (520 g) buttercream"
      ]
    },
    {
      "section": "For assembly and finishing",
      "ingredients": [
        "2 cups (250 g) chopped hazelnuts"
      ]
    }
  ],
  "instructions": [
    "Make a choux paste following the directions on this page.",
    "Make a hazelnut praline following the directions on this page.",
    "Make a pastry cream following the directions on this page.",
    "Preheat the oven to 330°F (165°C). As with the praline, toast the hazelnuts for 15 to 20 minutes, then blend them in a food processor, adding the confectioners' sugar and fleur de sel.",
    "Using the milk, egg yolks, and superfine sugar (1), make crème anglaise following the directions on this page. In the bowl of an electric stand mixer fitted with a whisk, while whipping, gradually add to the butter to the pastry cream.",
    "Whip the egg whites.",
    "In a saucepan, mix ½ cup (78 g) of water and the superfine sugar (2). When the temperature reaches 250°F (120°C), pour it over the whipped egg whites. Blend in an electric stand mixer at medium speed until it cools. Then use a silicone spatula to mix the two mixtures together.",
    "Smooth the pastry cream and then add the hazelnut paste. Whisk the buttercream until smooth. Gently add it to the first mixture. Set aside in a gastronorm pan.",
    "Preheat the oven to 360°F (180°C). Use a %-inch (8-mm)-tip to pipe 2%-inch (15-cm)-long lines of the choux paste onto a baking sheet lined with parchment paper. Add the hazelnuts on top and bake in the oven for 30 minutes. Cool on a rack. Fill them with hazelnut praline from the bottom.",
    "Using a pastry bag fitted with a 12-inch (12-mm) tip, pipe 2%-inch (15-cm)-long lines of Paris-Brest cream, and freeze for 1 hour.",
    "Place a line of Paris-Brest cream on a piece of choux pastry, then add second piece of choux pastry. Defrost for 30 minutes."
  ],
  "author": ""
}