Alex Bonnefoi, pastry chef at Strip by Strega
"Sugar — too much blinds the palate, and there is no art to a dish overloaded with sugar."
Ben Dorn, pastry chef at Saltbox Kitchen
"For me it would be bacon. I understand that quite a few people love bacon, myself included, but I think the 'maple-bacon' and 'chocolate covered bacon' trend has overstayed its welcome. I understand the virtue of the 'sweet and salty' flavor profile, but I think it is time to discover new combinations."
Brianne "Bee" McCaughin, pastry chef at Osteria Posto
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"I think the most overrated dessert ingredient is chocolate. When people find out that I am a pastry chef who doesn't like chocolate, they are usually shocked. My main complaint is that it's hard to make chocolate a quiet ingredient. It is so rich that no matter how you use it, it shouts at you — HI I'M HERE TOO. I prefer desserts that work in harmony, without any yelling."
Chris Mendonca, chef at Granary Tavern
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"As many people know...butter. Though it has many uses and tricks, it could be substituted with healthier options that are just as delicious."
Doug Phillips, executive pastry chef at Woods Hill Table
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"Single-origin chocolates in desserts. I believe that a good-quality chocolate that is a blend and can support lots of farmers at once and be a pastry workhorse is more important to me."
Jamie Bissonnette, chef/owner of Little Donkey, Coppa, and Toro
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"I cannot stand peanut butter. It more often than not takes over the dish."
Katie Gordon, pastry chef at Trade
"Rosewater. It even sounds annoying. It has a weird taste and is hard to work with."
Kevin Walsh, chef/owner of Tapestry
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"Vanilla. It's delicious but overused."
Kristin Wilson, pastry chef at Legal Harborside
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"Vanilla extract. There are so many different flavorings you can use in its place. Mint, for example — but use fresh mint and not extract."
Laura Campagna, former pastry cook at Tamo Bistro & Bar
"The combination of chocolate and raspberries; it seems that everyone combines these, and there are really other things that pair better."
Michelle Boland, pastry chef at Davio's Lynnfield
"I'm going to have to say chocolate. Not to be dramatic, but there is WAY more to dessert than CHOCOLATE."
Rae Murphy, pastry chef at Porto
"Too many bells and whistles. Edit, edit, edit."
Main image: Shutterstock/MaraZe