The Most Underrated Dessert Ingredients, According to Boston Pastry Chefs

"Olive oil is underrated because it opens so many doors for creative additions or new flavors, such as strawberry vinaigrette and olive oil ice cream."

"I think the most underrated dessert ingredient is lard. Over time it has become an undesirable four-letter word, but in fact it has many benefits that people either don’t know about or choose to overlook. For one, it has 20% less saturated fat than butter and none of the trans fats that shortening has. Using lard will also result in a flakier pie crust than using butter alone. Lastly, with the spotlight brought to sustainability and employing sustainable practices, using lard ensures that you are using every part of the animal."

"This might sounds odd, but I think the most underrated dessert ingredient is — eggs! Think about it; eggs are in almost every dessert from cookies to ice cream, yet they are under-appreciated and overlooked by most! Plus, who doesn't love a nice creamy custard made possible by the magic of eggs?"

"Cardamom pods. A lot of people forget the aromatics and subtle accent it can throw into a dish. I thoroughly enjoy them for ice creams and cakes."

"Apple sauce. I don’t think most people realize its versatility in baked goods. It is subtle in flavor; it will not overwhelm other flavors. It can be used as a substitute for eggs, butter, and/or oil. It also helps to keep baked goods from drying out as quickly as without it in a recipe."

"Salt. I like savory in my desserts. Maybe to a fault. Some level of burnt too. Overly toasted nuts or the past-caramelized sugar on a crust."

"Most underrated dessert ingredient for me is full-fat heavy cream. From making unctuous mousses and creamy ganaches to simply whipping into the best topping for fruits and cakes, it is a must-have ingredient."

"I think the most underrated dessert ingredient is butter. Butter is an ingredient that can be very mysterious. Take tart dough as an example: Depending on how large the butter chunks are cut into the flour determines how flaky and tender your crust will be."

"Coconut milk. I love the balance it adds to sauces and what you can do with it."

"Give me a dessert made with almond paste/marzipan any day of the week. When I was little, I used to sneak it out of the cupboard and eat it straight from the tube; my mom was not a fan of that move. Most people use it strictly for croissants/Danishes, but for cookies and cakes, with the right recipe, it leaves the treat so moist and sweet."

"The most underrated ingredient is by far vanilla! Many people view vanilla as just "plain" flavoring, but it is anything but that. Here at No.9 Park, I purchase vanilla beans from Uganda as well as from Indonesia. Ugandan beans have more of a full-bodied and robust flavor, and Indonesian beans give off deep woody flavors. One scoop of Ugandan vanilla bean ice cream is never enough!"

"Acid of any sort. We think sugar when we think pastry, but the presence of acid — whether it be in citrus juice or vinegar — can really bring a dish together. Acid can complete a dish and tell the brain that a plate is balanced. This is where you will see people scraping the plate because everything is in balance."

"The most underrated ingredient in desserts is salt. Adding salt can really enhance the flavor, sharpness, and even sweetness of the dessert — especially with desserts that have chocolate, nuts, or fruit."

"Vegetables. I have created great desserts using parsnips, squash, salsify, and cucumbers."

"Goat cheese. It goes well as a cheesecake, with chocolate, with berries, and many other uses. I think it’s mostly knows as a savory item, so it gets passed over."

"The most underrated dessert ingredient is flaky sea salt. I put it on everything, especially chocolate. It does wonders to make flavors pop and to balance out sweet pastries, and it also adds texture."

"The most underrated dessert ingredient is salt. It is a flavor enhancer, so it actually highlights sweetness, but it balances it too. Everyone loves desserts that are sweet and salty."

"I am currently slightly obsessed with mushrooms. I think the earthiness goes really well with chocolate. I just put a dish on Puritan's dessert menu with dried porcini powder."

"I love using lavender and rose in my baking. I know they are often associated with beauty/bath products, but they're amazing in desserts when used in the right quantities."

"Nut paste — hazelnut and macadamia, especially. Nut paste is a multipurpose ingredient. It can be used in mousse or as a sauce; it is just so versatile."

"The most underrated baking ingredient is salt. It is not just exclusively for savory. Salt is a flavor enhancer. Adding a pinch of salt to your ice cream base, cookies, cakes will dramatically give your desserts that pop it needs."

"Salt. Salt is the last thing people think of when thinking about dessert. Most people only think sweet, but salt actually brings out the sweet flavors everyone know and loves."