Part 1. Definition
In this task, you have to generate the title of the recipe given its required ingredients and directions.
Part 2. Example
ingredients: '1 cup minced onion', '1 1/2 tablespoons lemon juice', '3/4 teaspoon Hungarian paprika', '3/4 teaspoon ground cayenne pepper', '1/4 teaspoon salt', <sep> directions: 'Rinse onions in sieve under cold running water; drain.', 'Mix together ingredients in a small bowl; allow flavors to meld over 1 hour period before serving.', 'Serve as table condiment with Indian foods, samosas, pakoras, along with other chutneys.'
Answer: Indian Hot Onion Relish
Explanation: By knowing the ingredients and its recipe, the title of the dish is predicted correctly.
Part 3. Exercise
ingredients: '1 cup (250 ml) water', '1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces', '2 teaspoons sugar', '1/2 teaspoon salt', '1 cup (140 g) all-purpose flour', '4 large eggs', '1 large egg yolk', '1 teaspoon whole milk',<sep> directions: 'Preheat the oven to 425F (220C).', 'Line a baking sheet with parchment paper or a silicone baking mat.', 'In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat, stirring gently to encourage the butter to melt.', 'As soon as the mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away from the sides of the pan.', 'Remove from the heat.', 'Wait for 2 minutes, stirring the paste a couple of times to cool it slightly, then vigorously beat in the eggs one at a time, making sure each one is completely incorporated before adding the next.', '(I do this by hand, but some folks prefer to use a stand mixer fitted with the paddle attachment.)', 'Using a pastry bag fitted with a plain 1/2-inch (1-cm) tip, pipe the choux paste into mounds 1 1/2 inches (4 cm) high on the prepared baking sheet, spacing them 3 inches (8 cm) apart.', 'Or, use 2 teaspoons to drop the paste into mounds.', 'If you want puffs with a shiny glaze, in a small bowl, whisk together the egg yolk and milk and brush the tops of the puffs without letting the glaze drip down the sides, which will inhibit rising.', 'Bake until the puffs are golden brown on the tops and sides, 25 to 30 minutes.', 'Turn off the oven and let them rest in the oven for 5 minutes.', 'Remove from the oven and poke each puff in the side with a paring knife so that it releases its steam.', 'Let cool completely.', 'Pate a choux puffs can be stored at room temperature for several hours.', 'I prefer not to freeze them because there is a noticeable difference in quality between fresh and frozen puffs, but if you have leftovers, you can freeze them for up to 1 month and recrisp them in a low oven before serving.'
Answer:
Pate a Choux Puffs