conversations.from: human
conversations.value: What could be a title for a book about Includes, Pie, Chocolate with the genre: Cookbooks, Food & Wine, Desserts?
conversations.from: assistant
conversations.value: A title for this book could be 'Teens Cook Dessert'
conversations.from: human
conversations.value: What is the first paragraph for this book?
conversations.from: assistant
conversations.value: Teens Cook Dessert
  To prepare the caramel sauce: Place the sugar in a small saucepan and pour in the water, making sure all of the sugar gets wet. Cook over medium-high heat, without stirring, for 10 minutes, or until the sugar turns golden brown. Add the cream, butter, and cinnamon to the pan and stir until smooth. (The sugar may harden when you add the cream, but continue cooking and it will melt again.)
conversations.from: human
conversations.value: What is two more paragraphs?
conversations.from: assistant
conversations.value: To prepare the soufflé: Preheat the oven to 325°F. Lightly butter the bottoms of six 6-ounce ramekins or custard dishes.
  Place the butter in a large saucepan and cook over medium-high heat for 1 minute, or until the butter is melted. Add the flour and salt and stir until combined. Gradually add the milk and cook, stirring constantly, for 2 minutes, or until thick. Remove from the heat and let cool.
conversations.from: human
conversations.value: What is the last three paragraphs?
conversations.from: assistant
conversations.value: To prepare the chocolate sauce: Place the chocolate chips, cream, and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and cool for 10 to 15 minutes to allow it to thicken.
  Cut each sheet of puff pastry into 9 squares. Place a few of the pecans and chocolate chips in the center of each square. Lightly beat the egg and brush some on the edges of each square. Fold the squares into triangles and press down to seal the edges. Place the triangles on an ungreased baking sheet and brush the tops with the remaining egg. Bake for 12 to 15 minutes, or until golden brown.
  Place 3 of the triangles on each plate and drizzle the caramel and chocolate sauces over the empanadas.