Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en fr.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "37833c39ba554cd2854cb0a5b04ade4d",
    "updated": "2025-04-25T14:15:40.504Z",
    "title": "Fig-filled cookies",
    "subtitle": "Decadent cookies filled with jam.",
    "description": "This allergen-free version of a popular cookie incorporates Figgy Pear Jam as the filling, but you can certainly opt for another jam of your choice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(about 3/4 cup) pastry flour blend",
          "(about ½ cup) buckwheat flour",
          "xanthan gum",
          "(55 g) organic cane sugar",
          "salt",
          "cold shortening",
          "apple cider vinegar",
          "vanilla extract",
          "coconut milk beverage or non-dairy milk of choice",
          "(140 g) figgy pear jam"
        ]
      }
    ],
    "instructions": [
      "In a large mixing bowl, combine the flours, xanthan gum, sugar, and salt.",
      "Cut the shortening into tablespoon-sized pieces and distribute them over the flour mixture. Use a pastry cutter, fork, or your hands to blend the shortening into the flour until a crumbly texture forms, about 3 to 4 minutes.",
      "Incorporate the vinegar, vanilla, and milk into the mixture to form the dough.",
      "Divide the dough into two equal portions. Roll each portion between two sheets of parchment paper to create two sheets of dough, approximately 4 inches (10 cm) wide, 8 inches (20 cm) long, and 4 inches (6.5 mm) thick in the center, tapering to 1 inch (3 mm) thick at the edges.",
      "Spread half of the jam down the center of one sheet of dough. Fold one side over the jam, then fold the other side over the first to form a log. Carefully flip the log so the seam side is down, repairing any cracks with a small amount of water and your fingers. Repeat with the second sheet and remaining jam. Refrigerate the logs for at least an hour, wrapping in plastic if refrigerating longer.",
      "When ready to bake, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.",
      "Cut each log into 8 cookies, about 1 inch (2.5 cm) thick, and place them on the baking sheet with space between them.",
      "Bake for 14 to 16 minutes, until lightly browned. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a cooling rack. Store in an airtight container at room temperature for up to 2 days."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]