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": "Praline cream choux buns",
  "description": "A delightful dessert of choux buns filled with a rich praline cream, perfect for serving at gatherings or special occasions.",
  "subtitle": "To save time on the day you want to serve these, prepare the choux buns and praline cream in advance.",
  "ingredients": [
    {
      "section": "The choux pastry",
      "ingredients": [
        "100 ml/3½ fl oz milk",
        "100 ml/3½ fl oz water",
        "I tablespoon caster (superfine) sugar",
        "80 g/3 oz butter",
        "I teaspoon salt",
        "120 g/4/4 oz plain (all-purpose) flour, sifted",
        "3 eggs"
      ]
    },
    {
      "section": "The choux decoration",
      "ingredients": [
        "I egg yolk",
        "small handful of chopped almonds",
        "small handful of pearl sugar",
        "icing (confectioners') sugar"
      ]
    },
    {
      "section": "The praline chantilly",
      "ingredients": [
        "2.5 g/0.09 oz gelatine leaves",
        "45 ml/14 fl oz double (heavy) cream",
        "150 g/5½ oz hazelnut praline",
        "300 ml/10 fl oz chilled double (heavy) cream"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "piping bag"
      ]
    }
  ],
  "instructions": [
    "1-The choux pastry\nPreheat the oven to 165°C (320°F; gas mark 2-3). Put the milk, water, caster sugar, butter and salt into a saucepan and bring to the boil, then remove from the heat. Add the flour and mix in with a spatula, then return the saucepan to a medium heat and cook, stirring rapidly, until the pastry dries out and comes away from the sides. This will take 1-2 minutes. Tip the pastry into a bowl and add the eggs one by one, mixing each one in well before adding the next.",
    "2- Decorating the choux\nPut the dough into a piping bag fitted with a 2-3 cm/1 in round nozzle then, using your hands to squeeze the bag. pipe regular dome-like choux bun shapes onto a baking sheet. Mix the egg yolk with 3 tablespoons of water and use a pastry brush to glaze the buns with this eggwash. Sprinkle on the chopped almonds and pearl sugar, then bake for 25 minutes. Remove from the oven and transfer to a wire rack to cool.",
    "3-The praline chantilly\nSoak the gelatine leaves in cold water for 5 minutes to soften. In a small saucepan, gently heat the double cream, then remove from the heat and add the drained and squeezed-out gelatine, stirring to dissolve. Put the hazelnut praline into a large bowl, then pour the hot cream over the top and stir until smooth. With an electric whisk, beat the cold double cream to stiff peaks, then slowly fold it into the praline cream. Put the mixture into another piping bag, this time one fitted with a crenellated nozzle, then chill it in the fridge.",
    "4- Finishing off\nUsing a serrated knife, cut off the top quarter of the choux buns and then, using the piping bag, fill them with the praline chantilly. Replace the tops of the buns and sprinkle with icing sugar (or hazelnut praline, if you have some left). Serve immediately."
  ],
  "author": ""
}