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": "ÉCLAIRS",
  "description": "Éclairs are a classic pastry made from choux dough filled with pastry cream and topped with a shiny icing. Perfect for any dessert lover!",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la pâte à choux",
      "ingredients": [
        "1 cup (150 g) whole milk",
        "1 tablespoons (18 g) trimoline (inverted sugar)",
        "1 teaspoon (6 g) salt",
        "1 cup plus 1 tablespoons (1 stick plus 1 tablespoons / 132 g) unsalted butter",
        "1½ cups (180 g) all-purpose flour",
        "5 large (250 g) eggs (1 cup)"
      ]
    },
    {
      "section": "Pour la crème pâtissière",
      "ingredients": [
        "3 cups (900 g) whole milk",
        "½ cup plus 1 tablespoons (100 g) whipping cream",
        "4 vanilla beans, split and scraped",
        "½ cup plus 3 tablespoons (180 g) superfine sugar",
        "3 tablespoons (50 g) custard powder",
        "½ cup plus 1 tablespoon (50 g) all-purpose flour",
        "10 large (180 g) egg yolks (½ cup)",
        "¼ cup (80 g) cocoa butter",
        "8 sheets (25 g powdered) gelatin",
        "7 tablespoons (100 g) unsalted butter",
        "¼ cup (80 g) mascarpone cheese"
      ]
    },
    {
      "section": "Arômes",
      "ingredients": [
        "1 cup (200 g) pure cocoa paste",
        "1 cup (200 g) vanilla paste",
        "1 cup (200 g) coffee paste"
      ]
    },
    {
      "section": "Pour le glaçage",
      "ingredients": [
        "4 teaspoons (15 g) superfine sugar",
        "1 pound 2 ounces (500 g) fondant icing",
        "2 tablespoons (10 g) unsweetened cocoa powder",
        "1 tablespoons (10 g) coffee powder"
      ]
    }
  ],
  "instructions": [
    "In a saucepan, boil the milk with ¾ cup (150 g) of water, the trimoline, salt, and butter. Remove from the heat and add the flour immediately.",
    "Return to the heat and, using a spatula, mix briskly to dry out the mixture.",
    "Transfer to an electric stand mixer fitted with a flat beater attachment, then gradually add the eggs. Let rest for 1 hour at room temperature.",
    "For the pastry cream Make a pastry cream following the directions on this page. Divide the pastry cream among three containers. Add a flavor to each cream: the first with the pure cocoa paste, the second with the vanilla paste, and the third with the coffee paste.",
    "In a saucepan, prepare a syrup by heating the superfine sugar and 1 tablespoon (15 g) of water. In a separate saucepan, gently heat the fondant icing. Divide the syrup into three equal parts in the icing: keep one third neutral, flavor the second third with cocoa, and the third with coffee powder.",
    "Preheat the oven to 360°F (180°C). Transfer the choux paste to a pastry bag fitted with a %-inch (10-mm) plain tip and, on a baking sheet lined with parchment paper, pipe thin eclairs that are 8 inches (20 cm) long. Use a nonstick spray to spray them. Bake in the oven for 30 minutes.",
    "Remove and let cool on a rack. Transfer the pastry creams to pastry bags, use a tip to make holes under the eclairs, and fill with the pastry creams.",
    "Heat the icings to 90°F (32°C), then using a basketweave tip, pipe the coating over the slightly warmed eclairs at 80°F (27°C) and smooth the edges."
  ],
  "author": ""
}