conversations.from: human
conversations.value: What could be a title for a story about Includes, Pie, Chocolate with the genre: Cookstorys, Food & Wine, Desserts?
conversations.from: assistant
conversations.value: A title for this story could be 'Teens Cook Dessert'
conversations.from: human
conversations.value: Give me the first five paragraphs for this story.
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.)
  To prepare the spring rolls: Combine the brown sugar and cinnamon in a shallow bowl. Cut the bananas in half crosswise and roll one banana half in the brown sugar mixture. Place the banana on the bottom edge of one of the wrappers, fold in the sides, and roll up the banana. Wet your finger, rub it over the edge of the wonton wrapper, and press firmly to seal.
  Pour about 3 inches of oil in a large saucepan or deep fryer and heat to 375°F. (When a drop of water is added to the oil, it should bubble up immediately.)
  Carefully place a few of the spring rolls in the oil and cook for 2 minutes, or until golden brown. Roll them over and cook for 2 more minutes, or until golden brown. Remove the spring rolls with a slotted spoon and drain on paper towels. Repeat with the remaining spring rolls.
  Spoon some of the warm caramel sauce in the center of each plate, place a spring roll on the caramel, and serve immediately.
conversations.from: human
conversations.value: Add another sentence about Repeat, remaining.
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. )
  To prepare the spring rolls: Combine the brown sugar and cinnamon in a shallow bowl. Cut the bananas in half crosswise and roll one banana half in the brown sugar mixture. Place the banana on the bottom edge of one of the wrappers, fold in the sides, and roll up the banana. Wet your finger, rub it over the edge of the wonton wrapper, and press firmly to seal. Repeat with the remaining ingredients. 
  Pour about 3 inches of oil in a large saucepan or deep fryer and heat to 375°F. (When a drop of water is added to the oil, it should bubble up immediately. )
  Carefully place a few of the spring rolls in the oil and cook for 2 minutes, or until golden brown. Roll them over and cook for 2 more minutes, or until golden brown. Remove the spring rolls with a slotted spoon and drain on paper towels. Repeat with the remaining spring rolls. 
  Spoon some of the warm caramel sauce in the center of each plate, place a spring roll on the caramel, and serve immediately.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Place the heavy cream in a large bowl and beat with an electric mixer for 3 minutes, or until soft peaks form. (When the beaters are lifted out of the cream, they form peaks that fold over when the beaters pull away.)
  Stir the white chocolate into the pudding with a spatula. Fold one quarter of the whipped cream into the pudding to loosen it, then gently but thoroughly fold in remaining whipped cream.
  To assemble the cake: Carefully cut the cooled cake with a bread knife, splitting it in half to form two layers. Place one of the cake layers in the bottom of a 9-inch springform pan. Arrange half of the raspberries on the cake and gently spread half of the mousse over the raspberries, being careful not to move them around. Place the remaining cake layer over the mousse and press firmly to remove any air pockets. Spread the remaining mousse over the cake and arrange the remaining raspberries on top of the mousse. Refrigerate for at least 6 hours before serving.
  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: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: Tuile (TWEEL) is the French word for "tile." Tuiles are thin, crisp cookies that can be left flat, rolled, or made into other shapes while they are still warm.
  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 is golden brown. Add the cream and butter to the pan and stir until smooth. (The sugar may harden when you add the cream, but continue cooking and it will melt again.)
  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.